Laksa is a Malaysian dish of Chinese origin but can be found in various forms all over South East Asia. It’s a lovely noodle soup that packs a flavour punch and can be made with prawns, mussels, crab, fish or chicken.
Left over paste can be frozen. If you have left over paste from my Duck and Lychee Curry recipe that would be perfect to use for this recipe
PASTE INGREDIENTS
1 tsp Paprika
1 tsp Ground Cumin
1 tsp Ground coriander
1 tsp Ground Turmeric
4 Red chilli, sliced in half
4 Cloves of garlic, peeled
6cm Piece of galangal or ginger, peeled and chopped
4 Banana Shallots, peeled and halved
4 lemon grass, white parts only, roughly chopped
1.5 tbsp Fish sauce
100g Ground almonds or ground cashews
2 tbsp Rapeseed or groundnut oil
BROTH INGREDIENTS
100g Medium rice noodles
6 tbsp Laksa paste
400ml coconut milk (half fat will also be fine)
600ml Chicken stock
300g Large cooked prawns
1 Lime
1/2 Cucumber, seeds removed and cut into matchsticks
Fresh Coriander for garnish
FOR THE PASTE
In a small pan over a medium heat, put the paprika, cumin, coriander and turmeric and cook for 1-2 minutes or until fragrant. Tip out and allow to cool.
Put the remainder of the paste ingredients in a processor, add the spices and blitz into a smooth paste. Keep in the fridge in an airtight container until ready to use.
FOR THE BROTH
Put the noodles in a bowl, cover with boiling water and leave to soften (5-7 minutes)
Heat a pan and add a tsp of rapeseed oil then add the paste and cook for a couple of minutes. Add the coconut milk and stock and bring to a simmer for a couple of minutes
Add the prawns and let them warm through. Drain the noodles and add to the pan. Serve in warmed bowls sprinkled with cucumber and coriander and a squeeze of lime
Prawn laksa
Equipment
Ingredients
Laksa Paste
- 1 tsp paprika
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 4 red chilli roughly chopped
- 6 cm ginger or galangal roughly chopped
- 4 cloves garlic peeled and roughly chopped
- 4 banana shallots roughly chopped
- 4 lemon grass white parts only, roughly chopped
- 1.5 tbsp fish sauce
- 50 g ground almonds
- 2 tbsp rapeseed oil
Broth
- 4 nests medium rice noodles cooked, drained and rinsed in cold water
- 6 tbsp laksa paste
- 400 ml coconut milk
- 600 ml vegetable or chicken stock
- 300 g large cooked prawns
- 1 lime
- 1/2 cucumber seeds removed, cut into matchsticks
- Fresh coriander to garnish
Instructions
Laksa paste
- In a small pan over a medium heat, put the paprika, cumin, coriander and turmeric and cook for 1-2 minutes or until fragrant. Tip out and allow to cool.
- Put the remainder of the paste ingredients in a processor, add the spices and blitz into a smooth paste. Keep in the fridge in an airtight container until ready to use.
Broth
- Heat a pan and add a tsp of rapeseed oil then add the paste and cook for a couple of minutes. Add the coconut milk and stock and bring to a simmer for a couple of minutes
- Add the prawns and let them warm through. Add the drained the noodles to the pan. Serve in warmed bowls sprinkled with cucumber and coriander and a squeeze of lime
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