serves
2
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp vegetable oil
- 180 g prepared laksa paste, or to taste
- 250 ml (1 cup) chicken stock or water
- 250 ml coconut milk
- 1 tsp caster sugar, or to taste
- 100 g dried vermicelli rice noodles
- 100 g hokkien noodles
- 1 cup bean sprouts, trimmed and soaked in ice cold water for 15 minutes
- 5 large raw King prawns, peeled and deveined, tails intact
- 8 fish balls (optional), halved
- 100 g seafood extender pieces (optional)
- lime wedges, to serve
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the laksa paste and fry for a few minutes until aromatic. Add the stock and coconut milk and bring to a gentle boil, then stir in the sugar.
- Meanwhile, prepare both kinds of noodles according to packet instructions, then divide between serving bowls. Place the bean sprouts on top.
- Add the prawns, fish balls and seafood extender to boiling laksa soup, then simmer for 2-3 minutes or until the prawns are just cooked through.
- Divide the seafood between the bowls, pour over the broth and serve with lime wedges.
Photography by Adam Liaw.
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Cook's Notes
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.
