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Laksa

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

1

Place a saucepan over a medium heat and add the olive oil.

2

Stir in the chilli and cook for a minute, then add the Thai red curry paste and cook for a further minute.

3

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.

4

Squeeze in the lime juice, add the raw prawns and cook for about 4 minutes.

5

Stir in the chopped coriander and season with salt and pepper.

6

Serve in bowls with the coriander leaves and the lime wedges on top for squeezing over.