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.
OotKwisien
1 person made this
Ingredients
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
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Cook the rice noodles according to packet directions and rinse with cold water. Set aside.
- 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.
- Adjust the seasoning with fish sauce, chilli sauce and sugar. You can also strain the soup if you like.
- In a steamer, reheat the noodles with the bamboo shoots, cucumber and prawns.
- 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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