Prawn laksa with sauteed vegetables and konjac noodles
A thick and rich chicken red curry soup Malaysian style accompanied by vegetables cooked with fresh Thai basil.
Other recipes
Ingredients
Portions:
4
200 g
prawns
Vegetable broth:
0.5 cup
vegetable broth
[Onion, Carrot, Celery Stalk, Fresh Thyme, Bay Leaf, Peppercorn, Leeks]
0.25 cup
coconut milk
100 g
konjac noodles
Vegetables:
50 g
pak-choi
1 small
shallot
0.5 each
three-coloured pepper
1 small
carotte jaune
30 g
shiitake mushrooms
30 g
champignon de paris
1 tbsp
sunflower oil
Laksa paste:
2 tbsp
laksa paste
[Soy Bean Oil, Onion, Garlic, Water, Galangal, Salt, Coconut Milk, Shrimp Paste, Lemongrass, Tartaric Acid, Chili, Peanuts, Citric Acid, Paprika Color]
1 clove
garlic
2 tbsp
fresh coriander
0.5 each
lime
1 tsp
red pepper
1 tsp
tamari
2 tbsp
Thai basil leaves
1 stalk
lemongrass
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a large pot, heat sunflower oil over medium heat. Add chopped shallot, garlic, and lemongrass; sauté until fragrant.
- Add laksa paste and continue to cook for another 2 minutes. Pour in the vegetable broth and bring to a simmer.
- Stir in coconut milk, prawns, and konjac noodles. Cook until prawns are pink and cooked through, about 5 minutes.
- In a separate pan, heat a bit of sunflower oil and sauté pak-choi, three-coloured pepper, yellow carrot, shiitake, and champignon de Paris until tender.
- Serve the soup hot, garnished with sautéed vegetables, fresh coriander, Thai basil, and a squeeze of lime juice.
Adjust the amount of laksa paste to your spice preference. This recipe is mild but can be spiced up with red chili slices.
If you prefer a thicker soup, allow it to simmer longer to reduce slightly.