15 minutes
This Spicy Prawn Laksa Noodle Soup is the epitome of quick gourmet. A heartwarming blend of seafood, spices, and creamy coconut, ready in a mere 15 minutes, perfect for a comforting dinner.
tablespoons
Red Chilli, finely sliced
each
Thai Red Curry Paste
tablespoons
Vegetable Stock Cube
each
Coconut Milk, reduced fat
0.25 fluid ounces
teaspoons
Rice Noodles
0 oz
Limes, juice of 1, plus another cut into wedges for serving
each
Cooked King Prawns
0 oz
Fresh Coriander, roughly chopped
0 small pack
1. Creating the Laksa Base
In a medium saucepan, heat the olive oil over medium heat. Add the sliced chilli and sauté for 1 minute until fragrant. Stir in the Thai red curry paste and continue to cook for another minute, allowing the spices to release their flavors.
2. Building the Broth
Dissolve the vegetable stock cube in 700ml of boiling water in a jug. Pour the mixture into the saucepan with the chilli and curry paste, stirring well. Add the coconut milk and bring the mixture to a gentle boil.
3. Noodles and Prawns
Add the fish sauce for umami depth and season lightly. Place the rice noodles into the broth and cook for 3-4 minutes until they begin to soften. Squeeze in the juice of one lime, then add the cooked king prawns to the soup. Heat them through for about 2-3 minutes until warm. Sprinkle in most of the chopped coriander.
4. To Serve
Serve the laksa hot, divided into bowls. Garnish with the remaining coriander and provide lime wedges on the side for an extra zesty squeeze.
Comments (0)