How To Make Prawn & Coconut Laksa
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Serves:
Ingredients
- 200g rice noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 red chili, deseeded and finely chopped
- 1 lemongrass stalk, bruised
- 2 tablespoons laksa paste
- 400ml coconut milk
- 500ml chicken or vegetable stock
- 200g prawns, deveined and peeled
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro, chopped
- Bean sprouts, for garnish
- Lime wedges, for serving
Instructions
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Cook the rice noodles according to package instructions. Drain and set aside.
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Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, chili, and lemongrass. Cook until the onion has softened, about 5 minutes.
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Add the laksa paste and cook for another 2 minutes, until fragrant.
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Pour in the coconut milk and stock. Bring to a simmer and cook for 10 minutes.
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Add the prawns and cook until pink and cooked through, about 5 minutes.
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Stir in the fish sauce and lime juice.
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Divide the cooked noodles among 4 bowls. Ladle the laksa soup over the noodles.
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Garnish with fresh cilantro and bean sprouts. Serve with lime wedges.
Nutrition
- Calories : 310kcal
- Total Fat : 17g
- Saturated Fat : 12g
- Cholesterol : 110mg
- Sodium : 900mg
- Total Carbohydrates : 27g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 13g
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