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Prawn & snow pea laksa
Prawn & snow pea laksa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 210g jar Malaysian laksa paste (medium)
  • 2 large garlic cloves, crushed
  • 500mls (2 cups) light coconut milk (A Taste of Thai brand)
  • 375mls (1 1/2 cups) chicken style liquid stock
  • 250g dried rice vermicelli noodles
  • 450g (about 16) large green prawns, peeled with tails left intact, deveined
  • 120g snow peas, topped, thickly diagonally sliced
  • 100g bean sprouts
  • 125.00 ml fresh coriander leaves, washed, drained
  • 6 green shallots, thinly sliced
Instructions:
  • In a large saucepan over medium heat, cook the fragrant laksa lemak paste and garlic together, stirring constantly for 2 minutes.
  • Combine the coconut milk and stock in the pot, stirring well. Bring to a boil over high heat. Reduce heat to medium-low, partially cover, and simmer for 5 minutes.
  • Add the prawns to the soup and cook until they curl and turn pink, about 1-2 minutes.
  • Toss in the snow peas and bean sprouts and stir-fry for 1 minute.
  • Add the noodles to boiling water in a saucepan and cook for 3 minutes until tender. Drain and distribute the noodles evenly among 4 serving bowls.
  • Assemble the coriander and green shallots in the serving bowls along with the noodles, then pour the hot soup over them. Serve promptly.

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