Quick Chile and Prawn Laksa
Ingredients
- 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
Directions
- 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.
Reviews
What others are saying
Steven Gomes says:
This was really good, but definitely felt like it needed more veggies. I added corn and asparagus, but next time I will probably go all out and add even more.
Anthony Cohen says:
I made this vegan but omitting fish sauce and prawns. In turn I added a ton of veggies like peas, corn, and asparagus. It was really good. Love the chili pepper flavor with the coconut and lime.
Sarah Gray says:
Baby corn and asparagus tips were the perfect addition to this delicious laksa. Love that it requires only a single pot, which means quick and easy cleanup.
Jessica Scott says:
We find the best prawns where I like in Florida so I was super excited to make this dish! It was so simple and delicious! The fish sauce, coconut, and cilantro really took the layers of flavor to new levels. I enjoyed this dish very much and love how quick it was to make.
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.