Prawn laksa

Prawn laksa

By
From
Zest
Serves
4-6
Prep
15 mins
Cooking time
5 mins
Photographer
Ian Hofstetter

Overcooked seafood becomes tough. Prawns are cooked when they are opaque and orangey pink – they cook very quickly – 2–3 minutes for small prawns and about 5 for larger ones.

Ingredients

Quantity Ingredient
1/4 cup thai red curry paste
2 x 375ml creamy coconut flavoured light evaporated milk
2 cups water
1 cup low-salt chicken stock
500g green prawns, peeled and de-veined, tails intact
250g rice stick noodles
1 cup bean sprouts
2 green onions, sliced
lime wedges, to serve
sliced chilli, to serve
coriander leaves, to serve

Method

  1. Heat a large saucepan on high. Cook the curry paste, stirring, for 1 minute until fragrant. Stir in the coconut milk, water and stock. Bring to the boil, then lower the heat and simmer for 2 minutes.
  2. Add the prawns and noodles and simmer gently for 2–3 minutes, stirring occasionally.
  3. Divide the noodles, sprouts and prawns between 4 bowls. Pour on the soup.
  4. Serve topped with the green onion, sliced chilli and coriander leaves and a lime wedge on the side.

Variations

  • –Add other Asian greens of your choice.

    –This laksa can also be made with sliced chicken, mixed seafood or tofu.

What’s in a name?

  • Often confused, here are descriptions to help you work out which onion is which:

    Green onion: an immature onion with an unformed bulb, milder in flavour than a spring onion. Used in soups, salads and stir-fries. These onions are sometimes referred to as ‘shallots’.

    Spring onion: an immature onion with a semi-developed bulb (about the size of a small pickling onion). Can be used as the green onion, but is stronger in flavour.

    Eschalot: this is a mild onion, about the size of a large garlic bulb, with brown skin and purplish flesh. It has a refined flavour and is used in both French and Asian cooking in particular to infuse sauces such as béarnaise.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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