Amazon.co.uk Widgets Skip to content

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

Jules
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
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 452 kcal

Equipment

Mini Blender

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

Nutrition

Calories: 452kcalCarbohydrates: 26gProtein: 11gFat: 37gSaturated Fat: 20gTrans Fat: 1gCholesterol: 5mgSodium: 777mgPotassium: 793mgFiber: 4gSugar: 8gVitamin A: 526IUVitamin C: 77mgCalcium: 107mgIron: 7mg
Tried this recipe?Let us know how it was!

Comments (0)

Leave a Reply

Basket
Search