Prawn Laksa
Spicy Malaysian noodle soup with succulent prawns
Ingredients
Instructions
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Prepare the noodlesPlace the rice vermicelli noodles in a large bowl and cover with boiling water. Let them soak for about 5 minutes or until soft. Drain well and set aside. Divide between serving bowls.
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Make the laksa brothHeat the vegetable oil in a large pot over medium heat. Add the laksa paste and stir-fry for 1-2 minutes until fragrant. Add the lemongrass and kaffir lime leaves and stir for another minute.
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Add liquids and seasonPour in the chicken stock and bring to a simmer. Add the coconut milk, fish sauce, and palm sugar. Stir well and simmer gently for 10 minutes to allow the flavors to infuse.
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Cook the prawnsAdd the prawns to the simmering broth and cook for 3-4 minutes until they turn pink and are cooked through. Be careful not to overcook them as they can become tough.
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Assemble the laksaLadle the hot broth and prawns over the prepared noodles in serving bowls. Top with bean sprouts, fresh coriander, and sliced chilies if using.
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Serve and garnishServe immediately with lime wedges on the side for squeezing over the soup. Each person can adjust the flavor by adding lime juice to taste.
Nutritional Information
520
Calories
per serving
28
Protein
g
45
Carbohydrates
g
26
Total Fat
g
18
Saturated Fat
g
4
Fiber
g
8
Sugar
g
1250
Sodium
mg
15
Vitamin C
mg
3.5
Iron
mg
Prawn Laksa is Also Known As
Laksa Udang, Curry Laksa, Spicy Prawn Noodle Soup, Malaysian Prawn Curry Soup or Singaporean Laksa
