Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 500g rice noodles
- 1 can (400ml) coconut milk
- 4 cups chicken stock
- 2 tbsp vegetable oil
- 2 tbsp laksa paste
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 1 cup bean sprouts
- 1 cup sliced cucumber
- 1 cup sliced red onion
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh mint
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and stir for 1-2 minutes until fragrant.
2. Add the chicken stock and coconut milk to the pot and bring to a boil.
3. Reduce the heat to low and add the prawns, fish sauce, brown sugar, and lime juice. Simmer for 5-7 minutes until the prawns are cooked through.
4. Meanwhile, cook the rice noodles according to the package instructions.
5. Drain the noodles and divide them among serving bowls.
6. Ladle the prawn laksa over the noodles.
7. Top each bowl with bean sprouts, cucumber, red onion, cilantro, and mint.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Chicken or vegetable stock can be used instead of chicken stock.
- Shrimp or chicken can be used instead of prawns.
- Any type of noodles can be used instead of rice noodles.
- Thai basil can be used instead of mint.
Variations:
- Add sliced red chili for extra heat.
- Use tofu instead of prawns for a vegetarian version.
- Add hard-boiled eggs for extra protein.
Tips and tricks:
- Use fresh laksa paste for the best flavor.
- Adjust the amount of fish sauce and lime juice to taste.
- Make sure the prawns are cooked through before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa in individual bowls with the toppings arranged on top.
Garnishes:
Fresh cilantro, mint, and lime wedges.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice or garlic bread.
Troubleshooting advice:
If the laksa is too spicy, add more coconut milk to balance the heat.
Food safety advice:
Make sure the prawns are cooked through before serving.
Food history:
Laksa is a popular spicy noodle soup from Southeast Asia, particularly Malaysia and Singapore.
Flavor profiles:
Spicy, sweet, and savory.
Serving suggestions:
Serve hot with a spoon and chopsticks.
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Region: Malaysian