Prawn laksa, rice vermicelli with sauteed vegetables
A thick and rich chicken red curry soup Malaysian style accompanied by rice vermicelli and vegetables cooked with fresh Thai basil.
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Ingredients
Portions:
4
150 g
prawns, peeled and deveined
100 g
rice vermicelli
200 ml
coconut milk
Vegetable broth:
1 small onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 sprig fresh thyme
1 bay leaf
5 peppercorns
1 small leek, chopped
Vegetables:
1 shallot, sliced
1/4 three-coloured pepper, sliced
1 carotte jaune, sliced
3 champignons de paris, sliced
1 pak-choi, chopped
1 tbsp
sunflower oil
50 g
shitake mushrooms, sliced
Laksa paste:
2 tbsp laksa paste
Garnish:
1/2 citron vert lime, juiced
1 garlic clove, minced
fresh coriander, chopped
1 tsp tamari
1 red pepper, sliced
fresh Thai basil, to garnish
1 stalk lemongrass, bruised
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat sunflower oil in a large pot over medium heat. Add shallots, garlic, and lemongrass, sautéing until fragrant.
- Stir in the laksa paste and cook for 2 minutes. Add the coconut milk and vegetable broth, bringing to a gentle simmer.
- Add prawns, three-coloured pepper, and shitake mushrooms to the pot. Simmer until prawns are cooked through, about 5-7 minutes.
- Meanwhile, cook rice vermicelli according to package instructions. Drain and set aside.
- Add pak-choi and Thai basil to the pot, cooking for an additional 2 minutes. Stir in lime juice and tamari.
- Serve the laksa over rice vermicelli, garnishing with fresh coriander and red pepper slices.
For enhanced flavor, use fresh lemongrass and Thai basil. Adjust the amount of laksa paste for desired spiciness.