Laksa comes in 2 main varieties; curry laksa which is a coconut based curry soup and is commonly referred to as laksa (such as in this recipe) and Asam laksa which is a sour, fish based soup where Asam is the Malay word for tamarind.
Personally I prefer a curry laksa although I think I’m in the minority as Asam laksa was voted the world’s 7th most delicious food in a 2011 CNN poll.
I’ve been wanting to do this recipe since we brought some beautiful fresh prawns back from Norway. 6 weeks in the freezer didn’t seem to do them any harm at all and when I saw this recipe on an Australian website, Best Recipes, I had to give it a go. You can find the original here.
Preparation time: 15 minutes or less
- 2 tbsp peanut oil
- 2 spring onions, white and green parts sliced and separated
- 2 cloves garlic, minced
- 1 tsp turmeric
- 2 tsp red curry paste
- 625ml chicken or vegetable stock
- 440 ml low fat coconut milk
- 1 tsp brown sugar
- 1/2 tsp sea salt
- 2 tbsp fish sauce
- 10 button mushrooms, wiped clean and quartered
- 20 large raw prawns, peeled and deveined
- 100 g dried Laksa noodles
- 1 tbsp lemon juice
- 2 tbsp coriander leaves
Method of Preparation:
- Heat the oil in a large saucepan over a medium heat.
- Add the white part of the spring onions and sauté for 1 minute. Add garlic, turmeric, curry paste and cook for 1 minute, stirring.
- Add stock, coconut milk, sugar, salt and fish sauce and bring to the boil. Reduce heat and simmer for 5 minutes, uncovered.
- While the soup is simmering, soak the noodles in boiling water for 10 minutes.
- Add the mushrooms to the soup, return to boil and cook for 2 minutes.
- Add the prawns and cook for 2 minutes. Stir in the lemon juice.
- Drain the noodles under cold water, place in the bottom of the soup bowls, sprinkle with green spring onions and fresh coriander leaves and ladle the laksa soup on top.
I can imagine this recipe can take 15 minutes to prepare – after you’ve done it a few times. It took me a while to prep all the ingredients though. Once you get cooking it’s very quick to do and once you taste it – it’s delicious, seriously.
As you may or may not know I’m a huge ramen fan and this isn’t too dissimilar in many ways. The sweet coconut milk gives it a beautiful extra dimension though. Now I’m not saying I’m switching allegiances, there’s much more research to be done, but it could happen…
Variances for me were that I used egg noodles, not a problem, and we used frozen, ready to eat, prawns that we’d picked up at Stavanger harbour 6 weeks earlier. I might be tempted to add some extra chilli next time but apart from that it was just delicious and will definitely be getting added to my repertoire.