Ultimate Prawn Laksa

Nutrition per serve

Ingredients

• 1pcs chicken-style stock cubes
• 50g laksa curry paste
• 200ml coconut milk
• 150g vermicelli noodles
• 1bunch coriander
• 1bunch Vietnamese mint
• 1pcs bird's eye chilli
• 300g stir-fry vegetables
• 200g peeled prawns
• 20ml fish sauce
• 10g fried shallots
• 750ml (3 cups) boiling water
• 10ml sugar

Method

1. Step 1 — Make stock
   Crumble 1 stock cube* into a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve. Bring a medium saucepan of water to the boil for the noodles.
2. Step 2 — Start laksa soup
   Combine the curry paste, stock and 2 tsp sugar in a large saucepan and bring to the boil. Stir in the coconut milk, reduce the heat to low and cook, covered, for 10 mins to develop the flavour. (It's important the soup doesn't boil or the coconut milk may separate).
3. Step 3 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Prep herbs and chilli
   While the laksa soup and noodles are cooking, pick the coriander and Vietnamese mint leaves, discarding the stems. Thinly slice the chilli, discarding the seeds if less heat is desired.
5. Step 5 — Cook vegetables
   Add the stir-fry vegetables to the laksa soup and increase the heat to medium. Cook, covered, for 3 mins or until the vegetables are almost tender.
6. Step 6 — Finish laksa and serve
   Stir the prawns and fish sauce into the laksa soup and cook for 2-3 mins until the vegetables are tender and the prawns are just cooked through. Remove from the heat. Divide the noodles among bowls and ladle over the laksa soup. Scatter with the fried shallots, herbs and chilli, if desired, to serve.

Allergens

Crustacean, Soy, Fish