Prawn Laksa
Ingredients
Scale
- 1 60g packet Laksa Paste (I used Asian Home Gourmet)
- 1 tbsp cooking oil
- 250g Prawns, cleaned, peeled, and deveined but save the heads for the soup.
- 1 chicken cube + 6 cups water or 6 cups chicken stock
- 1 1/2 cups thick coconut milk
- 2 pcs lemongrass, cleaned, peeled and chopped into 3s
- 150g cups egg noodles, blanched
- 100g bean sprouts
- tofu
- cilantro leaves, chopped
Instructions
- Slice tofu, fry in oil until golden brown then set aside.
- Heat oil in a pot.
- Sauté prawns and prawn head for a few seconds then add lemongrass.
- Pour in water or chicken stock then add the chicken cube and the Laksa paste.
- Bring to a boil then pour in coconut milk.
- Simmer for 3 minutes.
- To serve, put 1/3 of your egg noodles in a bowl. Fill with Laksa soup and top with prawns, fried tofu, bean sprouts, and chopped cilantro leaves.
Find it online: https://www.thepeachkitchen.com/2015/01/prawn-laksa/