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Quick & Easy Laksa

by chef@home (follow)
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Laksa is Malaysian spicy noodle soup with a coconut-curry based soup with various ingredients of seafood, chicken or vegetables. This laksa recipe has a full of prawn flavour goodness broth.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 4 servings

1 tbsp dried shrimps
7 garlic cloves
5 shallots
5cm piece ginger
2 red chillies
80ml vegetable oil
12 large king prawns, shells removed, heads & tails reserved
3 tbsp laksa paste
1.5L chicken stock
400ml coconut cream
12 small fried tofu puffs, halved
1 tsp white sugar
fish sauce, to taste
2 limes, juiced
200g dried rice vermicelli noodles
200g fresh egg noodles

To Serve
shredded poached chicken
fried shallots

Soak shrimps in 125ml hot water for 10 minutes then transfer to a food processor. Add the garlic, shallots, ginger and chilli, and process until a smooth paste forms.

Place a large saucepan over high heat. Add the oil and reserved prawn shells and fry for 2 minutes until shells turn red. Remove with a slotted spoon.

Add the blended paste to the oil and fry for 1 minute before adding the laksa paste. Fry for 2-3 minutes until fragrant.

Add the stock and bring to the boil. Add the coconut cream and reduce heat to a simmer.

Add the tofu and sugar. Season with fish sauce, salt and lime juice to taste.

Bring another large saucepan of water to the boil. Cook the rice noodles and egg noodles, separately, for 2 minutes then transfer to a colander and rise with cold water.

Add the prawns to the laksa, turn off the heat and allow to gently poach for 2-4 minutes until cooked through.

To serve, divide the noodles, tofu puffs and prawns among bowls. Ladle over the broth and top with chicken and fried shallots.

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This looks divine, will be making this asap! Thanks for sharing :)
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