Laksa King Prawn Noodles
The resting time allows the mixture to firm and the flavours to settle without additional cooking. A classic, comforting Asian dish that harmonises the intense flavours of rich coconut cream with the subtle heat of Thai red curry.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
- 2Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
Nutrition
- Calories
- 127
- Protein
- 3.9g
- Carbs
- 11.8g
Chef tips
To get the best out of your laksa paste, fry it lightly in oil before adding the coconut cream; this will release the aromas of the spices and give the soup a deep, beautiful colour. For a kosher and family-friendly version, replace the seafood with seared salmon cubes or tofu. Serve with a handful of crunchy bean sprouts and fresh coriander for a lovely fresh touch in every bite.
Culinary reasoning
The resting time allows the mixture to firm and the flavours to settle without additional cooking. A classic, comforting Asian dish that harmonises the intense flavours of rich coconut cream with the subtle heat of Thai red curry.