Prawn Laksa in Soup

Ingredients:

• 300g prawns (cleaned and deveined)
• 400ml coconut milk
• 4 cups chicken stock
• 1 tbsp vegetable oil
• 1 packet laksa paste
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp lime juice
• 200g rice noodles
• Bean sprouts
• Mint leaves
• Cilantro leaves
• Lime wedges

Instructions:

1. Heat vegetable oil in a large pot over medium heat.
2. Add laksa paste and cook, stirring constantly, for 2-3 minutes or until fragrant.
3. Add chicken stock, coconut milk, fish sauce and sugar. Stir to combine and bring to a simmer.
4. Add prawns and cook for 2-3 minutes or until they turn pink.
5. Add lime juice and stir to combine.
6. Cook rice noodles according to the package instructions.
7. Divide the noodles into 4 bowls.
8. Ladle the laksa soup over the noodles.
9. Garnish with bean sprouts, mint leaves, cilantro leaves and lime wedges.
10. Serve hot.

Verdict:

This classic Malaysian dish is a perfect combination of sweet, spicy and sour flavours. The creamy coconut milk and spicy laksa paste blend perfectly with the juicy prawns. The dish is completed with the refreshing herbs and lime.

Serving suggestions:

• Enjoy as a hearty and flavourful main course.
• Pair with a chilled beer or white wine.