Laksa is a spicy paste made from garlic, lemongrass, chilli and almonds. Use it to make this exciting Asian noodle soup with a real kick.
Ready in 1 hour
Ready in 1 hour
Per serving:
589kcals
34.9g fat (2.3g saturated)
27.7g protein
43.4g carbs
3.5g sugar
2.5g salt
1. Make the laksa paste by blitzing all the ingredients in a processor to a rough-textured paste. Set aside 3 tablespoons and keep the rest in the fridge for up to 2 weeks.
If you don’t want to make your own laksa paste, you can buy it from major supermarkets or use a good Thai curry paste instead.
2. Remove the heads and shells from the prawns – leave the tail-shells on. Pop the heads and shells into a pan with 750ml cold water and simmer for 30 minutes. Strain the stock into a jug, discarding the solids.
3. Heat the oil in a large pan or wok over a medium heat. Add the prawns and fry for 2 minutes. Add the 3 tablespoons laksa paste and fry for 2 minutes more. Add the coconut milk, lime juice, sugar, fish sauce and shellfish stock and gently simmer.
4. Blanch the noodles in boiling water for a few minutes, drain and divide between bowls. Top with the prawns and their soup, then garnish with the cucumber and coriander to serve.
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