Prawn Laksa
User Reviews
5
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Prep Time
3 mins
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Cook Time
9 mins
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Total Time
12 mins
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Servings
2 people
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Calories
448 kcal
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Course
Main Course
Prawn Laksa
Description
This Prawn Laksa recipe begins by pounding a spice paste using fresh red chili, bruised lemongrass, fresh ginger, garlic, onion, fresh coriander, and fish sauce to create a fragrant and layered foundation. The paste is cooked quickly to meld flavors, then fresh king prawns are added and cooked until just done to maintain tenderness. The soup base is enriched with light coconut milk and hot water for a creamy, mildly spiced broth. Fresh lime juice is squeezed in at the end to add brightness and tartness.
The cooked wholewheat noodles are drained and added to serving bowls before pouring the hot prawn and coconut broth over them. This gives a nice contrast of soft noodles and flavorful liquid. The dish has a blend of spicy, creamy, citrus, and herbal flavors from the paste and lime, while the prawns contribute sweet, juicy protein.
Variations include substituting chicken, tofu, or extra vegetables for the prawns for different textures and tastes. Adjust chili amount to control heat level. For convenience, vegetables can be sautéed before cooking the paste. Storing broth and noodles separately helps maintain noodle texture if reheating or freezing.
Ingredients
- 1 red chili pepper
- 1 talk lemongrass bruised and chopped
- 30 g ginger fresh
- 3 garlic clove
- 1 tablespoon olive oil
- 1 onion small
- 1 tablespoon fish sauce
- 2 tablespoon cilantro fresh
- 240 g king prawns
- 100 g wholewheat noodles dried
- 1 lime
- 200 ml coconut milk light
- 250 ml water hot
Instructions
- Put 1 Red chilli, 1 stalk Lemongrass, 30 g Fresh ginger, 3 Garlic clove, 1 tablespoon Olive oil, 1 Onion, 2 tablespoon Fresh coriander (cilantro) and 1 tablespoon Fish sauce into a pestle and mortar.
- Pound until a paste is formed. Alternatively, you could put everything into a food processor and blitz together.
- Cook 100 g Dried wholewheat noodles to the packet instructions.
- Heat a pan and add the paste and cook for 1 minute.
- Add 240 g King prawns and cook for 3 minutes.
- Add 200 ml Light coconut milk, 250 ml Hot water and juice of 1 Lime Cook for 5 minutes.
- Drain the noodles, add them to the soup and serve.
Notes
- You can substitute prawns with chicken, tofu, or extra vegetables to vary the dish.
- Adjust the chili quantity in the paste to suit your preferred spice level.
- Add sautéed vegetables to the dish by cooking them before the spice paste step for extra texture and nutrition.
- Store the broth and noodles separately in the fridge to prevent soggy noodles.
- If freezing, freeze only the broth and make fresh noodles when serving to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 448kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 302mg | 101% |
| Sodium | 1739mg | 72% |
| Potassium | 489mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 52mg | 58% |
| Calcium | 226mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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