Laksa is a spicy paste made from garlic, lemongrass, chilli and almonds. Use it to make this exciting Asian noodle soup with a real kick.
Join Extradelicious to unlock Cook Mode
Ingredients
- 20 raw prawns with shells and heads on
- 3 tbsp vegetable oil
- 3 tbsp laksa paste (see below)
- 400ml can coconut milk
- Juice of 2 limes
- 1 tsp sugar
- 2 tbsp Thai fish sauce (nam pla)
- 200g Chinese medium egg noodles
- ¼ cucumber, cut into thin strips
- Small bunch of fresh coriander
For the laksa paste
- 2 red chillies, deseeded if you like
- 2 garlic cloves, roughly chopped
- 2.5cm piece ginger or galangal, roughly chopped
- 4 small shallots, roughly chopped
- 1 stick lemongrass, outer layer discarded, roughly chopped
- 1 tbsp Thai fish sauce (nam pla)
- 50g ground almonds
Join Extradelicious to unlock Cook Mode
Method
- Make the laksa paste by blitzing all the ingredients in a processor to a rough-textured paste. Set aside 3 tablespoons and keep the rest in the fridge for up to 2 weeks.
- Remove the heads and shells from the prawns – leave the tail-shells on. Pop the heads and shells into a pan with 750ml cold water and simmer for 30 minutes. Strain the stock into a jug, discarding the solids.
- Heat the oil in a large pan or wok over a medium heat. Add the prawns and fry for 2 minutes. Add the 3 tablespoons laksa paste and fry for 2 minutes more. Add the coconut milk, lime juice, sugar, fish sauce and shellfish stock and gently simmer.
- Blanch the noodles in boiling water for a few minutes, drain and divide between bowls. Top with the prawns and their soup, then garnish with the cucumber and coriander to serve.
Nutrition
- 589kcals Calories
- 34.9g (2.3g saturated) Fat
- 27.7g Protein
- 43.4g (3.5g sugars) Carbs
- 2.5g Salt
Leave a comment, question or tip