I am loving anything that combines spice and soup at the moment. I just can’t get enough of it. As well as eating a lot of fish, this Prawn Laksa seemed like the perfect dish to make.
Laksa is a spicy noodle soup that combines Chinese and Malay. You can make it as spicy as you want, but the coconut milk cools it down a little, so it takes the edge off the heat.
If you don’t like prawns (or shrimp if you are outside of the UK), then you could use chunks of cooked chicken breast, tofu or just loads of vegetables.
How to make this Prawn Laksa:
- 1 red chilli
- 1 stalk lemon grass
- 1 thumb size piece of ginger
- 3 garlic cloves
- 1 tbsp olive oil
- 1 small onion
- 1 tbsp fish sauce
- 2 tbsp fresh coriander (cilantro)
- 20 cooked king prawns
- 100 g wholewheat noodles
- 1 lime
- 200 ml light coconut milk
- 250 ml hot water
- Make the laksa paste by putting the chilli, lemon grass, ginger, garlic, olive oil, onion, coriander and fish sauce into a food processor and blending until it forms a paste.
- Heat a pan and add the paste and cook for 1 minute and then add the prawns and cook for 3 minutes.
- Add the coconut milk, hot water, juice of the lime, bean sprouts and noodles and cook for 5 minutes.