adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Quick pumpkin and prawn laksa recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Make a quick and delicious pumpkin and prawn laksa to satisfy your craving for a comforting soup.
Ingredients:
  • 100g laksa paste
  • 20.00 ml finely grated ginger
  • 1/2 stem lemongrass, coarsely chopped
  • 4 makrut lime leaves, coarsely torn
  • 600g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • 500ml fish
  • 400ml can coconut milk
  • 600g raw prawns, peeled leaving tails intact, deveined
  • 1 bunch choy sum, trimmed
  • 42.00 gm lime juice
  • 12.20 gm fish sauce
  • 100g dried rice stick noodles
  • Coriander leaves, to serve
  • Mint leaves, to serve
  • Thinly sliced spring onion, to serve
Instructions:
  • 1. Heat a large saucepan over high heat until hot. Add the laksa paste and cook, stirring, for 1 minute until fragrant. Stir in ginger, lemongrass, and lime leaf for 30 seconds. Add the pumpkin, stock, coconut milk, and 2 cups (500ml) water. Bring to a simmer and cook for 10 minutes until the pumpkin is tender.
  • Introduce prawns to the pumpkin blend and cook for 3 minutes, or until the prawns curl up and turn pink. Incorporate choy sum, then take it off the heat. Mix in lime juice, sugar, and fish sauce until well combined.
  • Place the noodles in a heatproof bowl and pour boiling water over them. Let them soak for 5 minutes, then drain well.
  • Distribute noodles into bowls, pour soup over them, and garnish with bean sprouts, coriander, mint, and spring onion. Serve promptly.

Similar Recipes