Make Thai restaurant-quality laksa at home with this quick and easy recipe - it's a creamy seafood soup with comfort food written all over it! Simply increase the quantity of the ingredients to serve more than 2.
- 2-4 tbsp ready-made laksa paste
- 1½ cups water
- 400 ml low-fat coconut milk
- 1 tbsp fish sauce
- 10 medium raw prawns, peeled, deveined
- 200 g fresh rice noodles
- bean sprouts, coriander leaves, lime wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a saucepan over medium heat. Add laksa paste. Cook for a minute until fragrant. Add water, coconut milk and fish sauce. Bring to the boil, then simmer for 5 minutes.
Add prawns and noodles to laksa and simmer for a further 3 minutes until the prawns are cooked through.
Serve laksa topped with bean sprouts, coriander and a lime wedge.
If fresh rice noodles are unavailable, use either hokkien or dried rice noodles.