Laksa Soup

    35 minutes

    Laksa is a delicious coconut curry soup with rice noodles, vegetables and prawns. Adjust the spices to your own taste or let your guests do it.

    1 person made this

    Serves: 8 

    • 150g rice noodles
    • 2 tablespoons red curry paste, or to taste
    • 1 red chilli, seed and diced
    • 2 cloves garlic, minced
    • 1 stalk lemongrass, diced
    • vegetable oil, as needed
    • 3 cups (750ml) chicken stock
    • 3 cups (750ml) coconut milk
    • fish sauce, to taste
    • chilli sauce, to taste
    • sugar, to taste
    • 150g bamboo shoots, cut into strips
    • 150g cucumber, seeded and sliced
    • 400g raw prawns, peeled and halved
    • 100g mung bean sprouts
    • spring onions, sliced, to garnish
    • coriander and mint leaves, to garnish
    • fried onion shallots, to garnish

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook the rice noodles according to packet directions and rinse with cold water. Set aside.
    2. Fry the curry paste, chilli, garlic and lemongrass in a little vegetable oil until fragrant. Add stock and coconut milk and simmer until reduced to 4 cups.
    3. Adjust the seasoning with fish sauce, chilli sauce and sugar. You can also strain the soup if you like.
    4. In a steamer, reheat the noodles with the bamboo shoots, cucumber and prawns.
    5. Divide the bean sprouts between preheated soup bowls. Ladle in the soup, then garnish with spring onions, coriander, mint and fried shallots. Serve.

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