Laksa - spicy prawn soup
By: From: Atul's Spice Kitchen: Malaysia
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Laksa - spicy prawn soup
- Prep time:
- 20 min
- Cook time:
- 30 min
- Serves:
- 2
The word laksa originally means many as there are so 'many' variations. Chef Wan makes his with prawns and fishballs
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Tips and suggestions
- Cooks Tips...
- You can make laksa with many different ingredients. If you are not a fan or fish balls or tofu, try adding diced chicken instead.
Find a sambal recipe here
You can make shrimp stock by boiling shrimp shells in water and then straining.
Ingredients
For the spice paste
- 1 large onion, chopped
- 4 stalks of lemongrass, tough outer leaves removed, chopped
- 6 red chilli, optional
- 2 tbsp chilli paste
- 50 g dried shrimps, soaked and drained
- 1 cm fresh galangal
- 1 cm fresh ginger
- 1/2 tsp lime, juice only
For the laksa
- 100 ml corn or vegetable oil
- 250 g prawns, shelled and very finely chopped
- 250 ml coconut milk
- 200 ml shrimp or fish stock, See Cook's note
- small handful chopped fine Vietnamese mint
- Palm or muscovado sugar, to taste
- 200 g fish balls, available in Asian supermarkets (optional)
- 5 pieces dried tofu, optional
- 2 kaffir lime peel
To serve
- 175 g laksa noodles or thin rice noodles
- 100 g bean sprouts
- ½ cucumber, finely shredded
- 150 g cooked shrimps
- handfuls fresh mint, chopped
- 1 lime, juice only
- 50 ml Sambal, See Cook’s note, (optional)
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Place all the spice paste ingredients in a blender and blend to a paste, add a splash of water if necessary.2. Heat the oil in a large saucepan or wok and add the paste. Fry over a gentle heat until fragrant, stirring often, for 10-15 minutes until the oil starts to separate from the paste.
3. Put in the prawns and cook for another 2 minutes before adding the coconut milk and shrimp stock.
4. Bring to the boil and lower the heat to simmer for 5 minutes. Add fish balls and tofu tear in the chopped Vietnamese mint and fresh mint leaves.
5. Add salt and sugar to taste and a splash of water or coconut milk if the mixture looks too thick. Finally, add the kaffir lime leaves.
6. Meanwhile, blanch the noodles in boiling water for a couple of minutes to soften and heat through, then drain and divide between 4 bowls.
7. To serve: add a few bean sprouts and cucumber shreds to the bowls and pour over the soup. Arrange the prawns and mint leaves on top and finish with a squeeze of lime juice. Serve with cooked sambal.
This recipe is classed as easy
Avg User rating
3.55 / 5 (11 votes cast)
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