Ingredients for Prawn Laksa
- Ground Coriander
- Ground Cumin
- Ground Turmeric
- Red Onion
- 1 (13.5 ounce) can Full-Fat Coconut Milk
- Fresh Ginger
- Garlic Cloves
- Lemongrass
- Red Chilies
- Shrimp Paste
- 1 tablespoon Peanut Oil
- Lime
- Chicken Stock
- 2 tablespoons Fish Sauce
- Wheat Noodles
- Shrimp
- 1/2 cup Bean Sprouts
- Coriander
- Salt (to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Prawn Laksa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Prawn Laksa
- **Make the Laksa Paste:** Combine all laksa paste ingredients (see below) in a blender until completely smooth.
- **Prepare the Soup:** Heat a wok or large pan over high heat. Add 1 tablespoon of peanut oil and then add the laksa paste. Cook, stirring constantly, for 30 seconds until fragrant.
- **Simmer the Broth:** Stir in 4 cups of chicken or vegetable stock, 2 tablespoons brown sugar, 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons fish sauce, and 2 tablespoons lime juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
- **Cook the Noodles:** While the soup simmers, bring a separate pot of water to a boil. Add 8 ounces of rice noodles and cook for 2 minutes, or according to package directions. Drain and set aside.
- **Add the Prawns:** Add 1 pound of peeled and deveined prawns to the simmering soup. Cook for 2-3 minutes, or until pink and cooked through.
- **Finish and Serve:** Stir in 1/4 cup chopped cilantro, 1/2 cup bean sprouts, and the cooked noodles. Season with salt to taste and additional chili flakes, if desired. Serve immediately in bowls, garnished with extra cilantro and lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
21g
Fat
154g
Carbs
25g
