Details
Laksa
Malaysian5$A spicy, sweet, sour and fragrant soup from Southeast Asia, laksa is mostly associated with Malaysia. The origins are murky with several theories in different countries and a wide range of laksa exist, from regional varieties to differences in preparation. Typically, either a rich and spicy coconut milk broth or a sour asam broth made with tamarind, the soup is made with thick wheat noodles or rice vermicelli and served with chicken, prawn or fish.
Details
- Cuisine: Malaysian
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Ingredients
- 1 tbsp olive oil
- 1 red chilli, deseeded and finely sliced
- 2.5 tbsp Thai red curry paste
- 600 ml hot vegetable stock
- 1 x 400g/14oz can of coconut milk
- 2 tsp fish sauce
- 100 g rice noodles
- 1 lime, juice only plus wedges
- 150 g raw king prawns, peeled
- 1 tbsp roughly chopped coriander (cilantro), plus leaves to garnish
- 1 pinch each of sea salt and freshly ground black pepper
Recipe
Place a saucepan over a medium heat and add the olive oil.
Stir in the chilli and cook for a minute, then add the Thai red curry paste and cook for a further minute.
Whisk in the hot vegetable stock and coconut milk and bring to the boil. Stir in the fish sauce, toss in the noodles and cook for 2 minutes.
Squeeze in the lime juice, add the raw prawns and cook for about 4 minutes.
Stir in the chopped coriander and season with salt and pepper.
Serve in bowls with the coriander leaves and the lime wedges on top for squeezing over.