Simple Prawn Laksa is a modern Fusion recipe for a classic Malaysian-inspired soup of prawns and rice noodles in a chicken stock and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Simple Prawn Laksa.
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Ingredients:
500g medium rice noodles
4 tbsp laksa paste
400ml tinned coconut milk
500ml chicken stock
150g king prawns (or any large prawns), peeled and grilled
60g bean sprouts
1/4 cucumber, peeled, halved, de-seeded and julienned
1 small bunch of coriander (cilantro), shredded
Method:
Place the noodles in a bowl, pour over boiling water and set aside for about 6 minutes to soften.
In the meantime, heat a pan, add the laksa paste, and a little of the coconut milk and fry for about 4 minutes, or until aromatic. Now add the remaining coconut milk and stock then bring to a simmer and cook for 2 minutes. Add the prawns and allow to heat through then stir in the beansprouts.
Divide the noodles between serving bowls, ladle over the soup (divide the beansprouts and prawns evenly). Top with the cucumber and coriander then serve.
