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Recipe

Prawn laksa

This lovely laksa recipe by Woman's Day is full of fresh prawns, coriander and lime. This simple yet delicious version of a traditional prawn laksa will warm you up this winter.

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Prawn laksa
  • 1 tablespoon curry powder
  • 3 cup salt-reduced chicken stock
  • 2 375 ml creamy coconut-flavoured light evaporated milk
  • 500 gram green prawns, peeled, deveined, tails intact
  • 250 gram rice stick noodles
  • 1 bunch baby buk choy, leaves separated
  • 1 lime, juice
  • brown sugar, to taste
  • 2 cup beansprouts
  • 4 green onions, sliced
  • sliced chilli, coriander leaves, to serve

Method

Prawn laksa
  • 1
    Heat a saucepan on high. Spray with a little oil and cook curry powder, stirring, 30 seconds, until fragrant. Remove from heat.
  • 2
    Stir in stock and milk. Bring to the boil. Reduce heat and simmer 2 minutes. Add prawns. Cook, stirring occasionally. 2-3 minutes
  • 3
    Meanwhile. cook noodles following packet instructions. Drain well.
  • 4
    Add buk choy to soup mixture. Cook. stirring. 1minute. Stir in juice and sugar to taste.
  • 5
    Divide noodles. sprouts and onions between 4 bowls. Add an even amount of prawns and buk choy to each bowl. 6. Ladle soup over. Serve topped with chilli and coriander leaves.

Notes

If you prefer the texture of curry paste, use 1/4 cup of this low-fat version: In a food processor, combine 2 chopped eschalots, 3 red chillies, 3cm piece chopped ginger, 1 chopped lemongrass stem, zest and juice1 lime, 1 tablespoon fish sauce,1 teaspoon each ground cumin, coriander and pepper. Process until smooth. Coconut milk replaced by skim evaporated milk. Oil reduced for cooking. Curry paste changed to curry powder.

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