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:
MalaysianRecipe Type:
SoupDifficulty:
EasyPreparation Time:
5 minsCooking Time:
10 minsServes:
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.