PRAWN LAKSA
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Laksa is a popular Malaysian coconut noodle soup. This version features prawns (which can easily be swapped for chicken) and isn’t too spicy.

Bowl of prawn laksa with limes, fried shallots and spring onions.

I love that there are so many interesting ingredients you can add to a laksa. The tofu puffs, bean sprouts and fried shallots all add great contrasting textures.

Asian grocery stores are a good place to find all of these extra bits, if you have one near you. You should be able to find all the essential ingredients in your local supermarket though.

If you want to add more of a kick, feel free to throw in some chilli or chilli paste.

 

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Bowl of prawn laksa with limes, fried shallots and spring onions.

PRAWN LAKSA

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

Laksa is a popular Malaysian coconut noodle soup. It’s full of flavour and interesting ingredients. My version features prawns (though you can easily swap for chicken) and isn’t too spicy.

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Ingredients

LAKSA

  • 250 g green beans (8.8oz)
  • 1 large courgette
  • 2 spring onions
  • 3 cloves garlic
  • Large handful fresh coriander
  • 1 Tbsp peanut oil
  • 1 1/2 tsp finely grated ginger
  • 1/2 cup laksa paste (175g)
  • 3 cups chicken stock (750ml)
  • 1 Tbsp brown sugar
  • 2 tsp fish sauce
  • 400 g frozen raw prawn pieces or cutlets (14oz)
  • 400 ml lite or regular coconut milk (13.5fl.oz)
  • 1-2 Tbsp lime juice
  • 120 g fried tofu puffs (4.2oz) (optional)

NOODLES

  • 250 g rice noodles (8.8oz)

TO SERVE

  • 100 g bean sprouts (3.5oz)
  • 3 Tbsp crispy fried shallots (optional)
  • Wedges of lime (optional)

Instructions

  1. PREP INGREDIENTS

    Trim ends off beans and cut beans in half. Spiralise or julienne courgette (or cut into thin rounds). Thinly slice spring onions. Crush garlic. Roughly chop coriander.

  2. COOK LAKSA

    Heat oil in a large non-stick pot on medium. Add garlic and ginger and cook for 2 minutes. Stir in laksa paste and cook for 2 minutes, until fragrant. Add stock, sugar and fish sauce, then stir in prawns, beans and courgette. Bring to a gentle simmer and cook for 10 minutes.

    3. Stir in coconut milk. Cook for 2 minutes, then add lime juice to taste. Cut tofu puffs in half, if using, and add to the laksa. Reduce heat to very low, place a lid on the pot and leave for 5-10 minutes.

  3. COOK NOODLES

    Meanwhile, cook or prepare noodles according to the instructions on the packet (I boiled mine for 6 minutes). Drain.

  4. SERVE

    Divide noodles between warmed serving bowls. Top with laksa (try using tongs and a ladle to serve). Garnish with bean sprouts, spring onions, coriander and fried shallots, if using. Serve with extra wedges of lime, if you like. Use a spoon and chopsticks or a fork to eat!

Recipe Notes

WINE MATCH: Try a Viognier or a Riesling.
GLUTEN-FREE OPTION: Make sure laksa paste is gluten-free. Use gluten-free chicken stock and fish sauce. Check tofu puffs, if using, and make sure noodles and shallots are gluten-free.
INGREDIENT SWAPS / NOTES: I used Por Kwan laksa paste (which I didn’t find too spicy). I found this, the tofu puffs, rice noodles and the fried shallots at my local Asian grocery store. Feel free to swap the prawns for chicken (diced boneless, skinless chicken thighs are good) - increase the simmer time to 15 minutes and make sure chicken is fully cooked through. If you like a spicy laksa, feel free to add some sliced fresh chilli or chilli paste.
STORING AND REHEATING: Store individual portions of noodles and laksa in containers in the fridge. Store garnishes separately. Reheat laksa in the microwave and garnish just before serving.

 

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