Prawn Laksa 1

Prawn Laksa Soup 2022

Prawn Laksa Soup

Prawn Laksa Soup

½ cup (90g) laksa paste

2% cups (560ml) coconut milk

1.25 litres (5 cups) chicken stock

1kg medium uncooked prawns

2 red thai chillies, seeded, chopped finely

1 cup (60ml) lime juice

1 tablespoon brown sugar

6 fresh vietnamese mint leaves, torn

250g dried rice noodles

vegetable oil, for shallow-frying

300g fresh firm tofu, cut into 2cm cubes

2½ cups (200g) bean sprouts

2 green onions, chopped finely

Shell and devein prawns, leaving tails intact.

Heat large dry saucepan; cook paste, stirring, until fragrant. Stir in milk, stock, chilli, juice, sugar and mint. Bring to a boil; simmer, covered, 30 minutes..

Meanwhile, cook noodles in large saucepan of boiling water, uncovered, until just tender; drain..

Heat oil in wok or large heavy-based frying pan; cook tofu, in batches, until browned all over. Drain on absorbent paper.

Add prawns to laksa mixture; simmer, uncovered, about 5 minutes or until prawns are just changed in colour.

Just before serving, add noodles, tofu, sprouts and onion to pan; stir gently until ingredients are combined and laksa is hot.

Serves 4

per serving 49.9g fat; 3581kJ (856 cal)

Tip Substitute regular mint for vietnamese mint, if preferred.

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