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King prawn laksa
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Prep Time:
20 minutes
Cook Time:
9 minutes
Total Time:
29 minutes
Cozy up this winter with a delicious and easy homemade laksa.
Ingredients:
  • 62.50 ml laksa paste (see note)
  • 765.00 gm chicken style liquid stock
  • 400ml can coconut milk
  • 250g Chang’s dried rice vermicelli noodles
  • 400g medium green king prawns, peeled (tails intact), deveined
  • 500.00 ml beansprouts, trimmed
  • 125.00 ml fresh coriander leaves
  • 1 long red chilli, thinly sliced
  • Lime wedges, to serve
Instructions:
  • In a large saucepan over medium heat, sauté the laksa paste for 2 minutes until fragrant. Pour in the stock, coconut milk, and 3 cups of cold water. Cover and bring to a boil. Add the noodles and simmer for 4 minutes until tender. Lastly, add the prawns and simmer for 2 to 3 minutes until they turn pink.
  • Divide the mixture into bowls, then garnish with beansprouts, coriander, and chili. Serve with lime wedges.

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