Ingredients
- Prawn or large shrimp – the main protein in this dish
- Soup base: vegetable oil, chili, Thai red curry paste, vegetable broth, coconut milk – the mixture adds a kick to the prawn laksa from the curry paste and chili. However, the coconut milk cools it down and adds creaminess.
- Seasoning: fish sauce, lime juice
- Garnish: chopped cilantro, lime wedges
How to make prawn laksa
To make this prawn laksa, first saute the sliced chili in hot oil. Next, add the Thai red curry paste and saute for few seconds. After that, add the vegetable broth and bring the mixture to a boil. Then, add the coconut milk, bring to a boil again and season it with the fish sauce. After, add the rice noodles and cook until soft. Finally, add the lime juice and prawn in the last few moments of cooking. Garnish the dish by sprinkling chopped cilantro on top.
Tips
- You may omit the chili from this prawn laksa if you are not fond of spicy food.
- Vermicelli noodles may be used instead of rice noodles.
Cooking Tips for Perfect Prawn Laksa
To enhance the flavor of your prawn laksa, consider marinating the prawns in a bit of lime juice and fish sauce for 15 minutes before cooking. This adds an extra layer of taste. Also, be cautious when adding the coconut milk. Stir it gently to avoid curdling. It’s best to add the noodles just before serving to keep them from getting too soft.
Serving Suggestions
Prawn laksa is a hearty dish on its own, but you can elevate it with some sides. Serve it with crispy prawn crackers for a delightful crunch. A fresh salad with cucumber and herbs can also balance the richness of the soup. For a more filling meal, pair it with some steamed bok choy or sautéed greens.
Frequently Asked Questions
What can I use instead of prawns?
If you’re not a fan of prawns, you can swap them out for chicken or tofu. Just make sure to adjust the cooking time accordingly, as chicken will take a bit longer to cook.
How do I store leftovers?
Store any leftover laksa in an airtight container in the fridge for up to three days. Just keep in mind that the noodles might soak up some of the broth, so you may want to add a splash of broth when reheating.
Can I make this dish ahead of time?
You can prepare the soup base in advance and store it in the fridge. Just cook the noodles and add the prawns fresh right before serving for the best texture.
What can I serve with prawn laksa?
Prawn laksa is delicious on its own, but you can serve it with lime wedges, extra cilantro, or even some crispy fried shallots for added texture. It pairs nicely with a simple side salad too.
What are common mistakes when making prawn laksa?
One common mistake is overcooking the prawns, which can make them tough. Keep an eye on them while they cook; they only need a few minutes until they’re pink and opaque.
Prawn Laksa
Ingredients
- 1 Tbsp vegetable oil
- 1 red Thai chili , finely sliced
- 2 tbsp Thai red curry paste
- 4 cups vegetable broth
- 400 ml coconut milk
- 1 tbsp fish sauce
- 4 oz rice noodles
- Juice of 1 lime
- 14 oz prawn or large shrimp , shelled and deveined, leaving tails on
- ¼ cup chopped cilantro plus more for garnish
- Lime wedges for garnish
Instructions
- In a skillet, heat the oil over medium high heat. Add the chili and sauté for 1 minute. Add the curry paste and sauté for 30 seconds. Add the vegetable broth and bring to a boil. Add the coconut milk and bring to a boil.
- Add the fish sauce and then toss in the noodles. Cook for 3 minutes or until the noodles are soft. Add the lime juice and prawns, and cook for 2 minutes or until the prawns are pink and cooked. Sprinkle top with the chopped cilantro.
- Serve, garnish with more chopped cilantro and lime wedges.
Notes
Nutrition
Leave a Reply