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Prawn laksa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a comforting bowl of coconut curry laksa.
Ingredients:
  • 60ml (1/4 cup) vegetable oil
  • 2 x 185g jars Malaysian laksa paste
  • 750ml (3 cups) chicken style liquid stock
  • 400ml can coconut cream
  • 1cm-thick slice fresh ginger
  • 1 lemongrass stem, bruised, tied into a knot
  • 8.00 gm brown sugar
  • 300g frozen peeled green prawns, thawed
  • 1 lime, juiced
  • 350g pkt fresh chow mein noodles
  • 100g vermicelli bean thread noodles
  • 100g fresh pineapple, peeled, cut into small pieces
  • 250.00 ml fresh mint leaves
  • 2 small fresh red chillies, thinly sliced
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Stir in the laksa paste for 1 minute until fragrant. Add the stock, coconut cream, ginger, lemongrass, and brown sugar. Increase heat to medium-high and bring to a boil.
  • Gently introduce the prawns into the simmering mixture. Lower the heat and let them cook until they turn pink, for about 3-4 minutes. Mix in the fresh lime juice. Remove the ginger and lemongrass from the dish.
  • Place the chow mein noodles and vermicelli noodles in separate heatproof bowls. Pour boiling water over them and let sit for 5 minutes until tender. Drain the noodles.
  • Serve the noodles in individual bowls and generously add laksa, pineapple, mint, and chili on top.

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