© 2018 Ching He Huang. All rights reserved.

Prawn Laksa Soup

Serves : 2 - 4 Preparation 20 mins Cooking 30 mins Total 50
Nutrition facts: 536.00 calories 33.60g protein 53.80g carbs 5.80g sugars 23.90g fat 16.70g 5.40g fibre 1394.00mg sodium
Ingredients: ½ tbsp Vegetable oil 400ml / 1.7 cups Coconut milk 2 tbsp fresh, or lemon juice Lime juice 500ml / 2.11 cups Chicken stock ½ tsp Brown sugar ½ tsp Fish sauce [nam pla] 250g / 0.55 lb, or egg noodles Dried yellow shi noodles 500g / 1.1 lb, with tails on, fresh or frozen Uncooked de-veined prawn 80g / 0.18 lb Bean sprouts to taste Salt or flakes, to taste Chilli seasoning powder For the Laksa paste: 1 tsp, ground Coriander 1 tsp, ground Ground cumin 1 tsp Turmeric ½, chopped Onion 40ml / 0.17 cup Coconut milk ½ tbsp, chopped Ginger 2 clove, crushed Garlic 15g / 0.03 lb, roughly chopped Lemongrass 1, seeded and roughly chopped Red chilli 1 tbsp Shrimp paste This may look like a lengthy recipe but I promise you it isnt. Laksa is the name to describe a curry noodle broth and its a Malaysian-Chinese fusion dish. The spices used are travelled from Indian and the rice noodles came from Southern China. To make your own Laksa paste, its really easy just blend all the ingredients in a food processor to make a spicy curry paste. Then cook up with coconut milk and stock and add prawns and crunchy vegetables like beansprouts and delicious fresh herbs like coriander for a fabulous spicy meal.

Prawn Laksa Soup

  1. Serves : 2 - 4
  2. Preparation time 20 Minutes
  3. Cooking time 30 Minutes
per serving

Cals


536.00

Protein (g)


33.60

Carbs (g)


53.80

Sugars (g)


5.80

Fat (g)


23.90

Sat Fat (g)


16.70

Fibre (g)


5.40

Sodium (mg)


1394.00

Source from

Ching He Huang Web Site

About the recipe

soup

This may look like a lengthy recipe but I promise you it isnt. Laksa is the name to describe a curry noodle broth and its a Malaysian-Chinese fusion dish. The spices used are travelled from Indian and the rice noodles came from Southern China. To make your own Laksa paste, its really easy just blend all the ingredients in a food processor to make a spicy curry paste. Then cook up with coconut milk and stock and add prawns and crunchy vegetables like beansprouts and delicious fresh herbs like coriander for a fabulous spicy meal.

Ingredients
  • Vegetable oil - ½ tbsp
  • Coconut milk - 400ml / 1.7 cups
  • Lime juice - 2 tbsp fresh, or lemon juice
  • Chicken stock - 500ml / 2.11 cups
  • Brown sugar - ½ tsp
  • Fish sauce [nam pla] - ½ tsp
  • Dried yellow shi noodles - 250g / 0.55 lb, or egg noodles
  • Uncooked de-veined prawn - 500g / 1.1 lb, with tails on, fresh or frozen
  • Bean sprouts - 80g / 0.18 lb
  • Salt - to taste
  • Chilli seasoning powder - or flakes, to taste
For the Laksa paste
  • Coriander - 1 tsp, ground
  • Ground cumin - 1 tsp, ground
  • Turmeric - 1 tsp
  • Onion - ½, chopped
  • Coconut milk - 40ml / 0.17 cup
  • Ginger - ½ tbsp, chopped
  • Garlic - 2 clove, crushed
  • Lemongrass - 15g / 0.03 lb, roughly chopped
  • Red chilli - 1, seeded and roughly chopped
  • Shrimp paste - 1 tbsp

Steps

  • Put the ingredients for the Laksa paste into a blender or food processor and whiz to a fine smooth paste.
  • Heat the oil in a pan and cook the Laksa paste for a one minute.
  • Stir in the coconut milk, stock, lime or lemon juice, sugar and fish sauce.
  • Bring the soup to the boil and simmer for 20 minutes.
  • Cook the noodles (put in a pan of hot boiling water and cook for about 3 minutes), drain under cold water to get rid of starch and help keep the noodles springy.
  • Stir the prawns into the soup and simmer until they change colour and are cooked through
  • Add the bean sprouts, salt and chilli seasoning to taste.
  • Divide the noodles evenly among the bowls and ladle over the soup. Garnish with coriander leaves.
Ingredients
  • Vegetable oil - ½ tbsp
  • Coconut milk - 400ml / 1.7 cups
  • Lime juice - 2 tbsp fresh, or lemon juice
  • Chicken stock - 500ml / 2.11 cups
  • Brown sugar - ½ tsp
  • Fish sauce [nam pla] - ½ tsp
  • Dried yellow shi noodles - 250g / 0.55 lb, or egg noodles
  • Uncooked de-veined prawn - 500g / 1.1 lb, with tails on, fresh or frozen
  • Bean sprouts - 80g / 0.18 lb
  • Salt - to taste
  • Chilli seasoning powder - or flakes, to taste
For the Laksa paste
  • Coriander - 1 tsp, ground
  • Ground cumin - 1 tsp, ground
  • Turmeric - 1 tsp
  • Onion - ½, chopped
  • Coconut milk - 40ml / 0.17 cup
  • Ginger - ½ tbsp, chopped
  • Garlic - 2 clove, crushed
  • Lemongrass - 15g / 0.03 lb, roughly chopped
  • Red chilli - 1, seeded and roughly chopped
  • Shrimp paste - 1 tbsp