Home

Prawn laksa

Preparation and cooking time: 30 minutes,
Calories per serving: 295
This Malaysian soup is very popular throughout Southeast Asia

ingredients

serves 4
125 g (4 1/2 oz) rice noodles
low fat cooking spray
4 shallots, sliced
2 teaspoons ready prepared 'fresh' lemongrass
2 teaspoons finely grated fresh root ginger
200 ml (7 fl oz) reduced fat coconut milk
200 ml (7 fl oz) vegetable stock
3 - 4 teaspoons Thai red curry paste
1 tablespoon Thai fish sauce or light soy sauce
450 g (1 lb) large peeled prawns, defrosted if frozen
1 tablespoon chopped fresh coriander
finely sliced red chillies and chopped fresh coriander, to garnish

method

1. Put the rice noodles into a bowl, cover them with boiling water and soak for 4 minutes.

2. Meanwhile, lightly spray a wok or large frying pan with low fat cooking spray and saute the shallots for about
3 minutes, until softened. Add the lemongrass, ginger, coconut milk, stock, curry paste and fish sauce or soy sauce. Heat until almost boiling.

3. Add the prawns to the wok or frying pan with the chopped coriander and cook gently for 2 minutes. Add the drained noodles and cook for a further 2 minutes, until they are heated through.

4. Serve the laksa in four warmed, shallow bowls, garnished with sliced chillies and coriander.

What did you think?

2 people have helped to review this recipe. Thankyou!

Prawn laksa
posted by Greeba @ 01:09PM, 1/19/09
Absolutely delicious and easy to prepare but I would use half the number of noodles if the soup is for a starter, rather than a main course soup, as it is quite thick
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved