Quick Chile and Prawn Laksa
- 1 tablespoon olive oil
- 1 red chile pepper, thinly sliced
- ¼ cup laksa paste
- 2 garlic cloves, minced
- 6 cups vegetable stock
- 1 (15 ounce) can coconut milk
- 1 tablespoon fish sauce
- 3 dried rice noodle nests
- 14 ounces cooked king prawns
- Juice of 2 limes
- 1/3 cup chopped fresh cilantro
- Lime wedges
- Heat olive oil in a large saucepan over medium-high heat. Cook chili in hot oil until fragrant, about 1 minute. Add laksa paste and garlic; stir and cook for another minute.
- Pour vegetable stock, coconut milk, and fish sauce into the pot; bring to a boil. Add rice noodles and cook until tender, about 4 minutes.
- Stir prawns and lime juice into the liquid; cook until heated through, about 4 minutes more.
- Divide soup between 4 bowls; garnish with cilantro and lime wedges.
Want extra veggies in your laksa? Just add what you love! Try halved sugar snap peas, baby corn, and asparagus tips.
What others are saying
Aja A says:
This noodle soup has great flavors throughout! I added one extra Korean red chile pepper for a little more heat that it already had as the lime and coconut milk cut through some of that spiciness. I had some leftover snap peas that gave a nice crunch to this recipe.