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.
