Prawn Laksa
INGREDIENTS
- 500g Black tiger prawns raw, peeled and deveined
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp laksa paste
- 1 can coconut milk
- 2 cups chicken broth
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 red capsicum, sliced
- 1 cup sliced mushrooms
- 1 cup baby spinach leaves
- Fresh coriander or spring onions garnish (optional)
- Rice noodles, cooked according to package instructions
Method
Step 1
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
Step 2
Add the laksa paste to the pot and cook for 1-2 minutes, stirring continuously to release the flavours.
Step 3
Pour in the coconut milk, chicken or vegetable broth, fish sauce, lime juice, and brown sugar. Stir well to combine and bring the mixture to a simmer.
Step 4
Add the sliced capsicum and mushrooms to the pot. Let it simmer for about 10 minutes to allow the flavours to meld together and the vegetables to soften.
Step 5
While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
Step 6
Add the prawns to the pot and cook for 2-3 minutes until they turn pink and opaque. Be careful not to overcook the prawns.
Step 7
Stir in the baby spinach leaves and let them wilt in the hot soup for a minute.
Step 8
Divide the cooked rice noodles among serving bowls. Ladle the creamy prawn laksa soup over the noodles, making sure to distribute the prawns and vegetables evenly.
Step 9
Garnish with fresh coriander or spring onions. Enjoy!