Laksa

Shopping list

• 300 g rice vermicelli noodles — dried

  Sub
• 300 g raw king prawns — peeled and deveined

  Sub
• 4 tbsp laksa paste — shop-bought or homemade

  Sub
• 400 ml coconut milk

  Sub
• 500 ml chicken stock

  Sub
• 100 g tofu puffs — halved

  Sub
• 100 g beansprouts

  Sub
• 1 tbsp fish sauce

  Sub
• 1 tsp palm sugar — or soft light brown sugar

  Sub
• 1 piece lime — cut into wedges

  Sub
• 1 bunch fresh coriander — roughly chopped

  Sub
• 0.5 bunch Vietnamese mint — or regular mint

  Sub
• 1 piece red chilli — sliced

  Sub
• 1 tbsp vegetable oil

  Sub

Step by step

1. 1

   Cook the rice vermicelli noodles according to packet instructions. Drain, rinse under cold water, and set aside.

2. 2

   Heat the oil in a large saucepan or wok over medium-high heat. Add the laksa paste and fry for 2– 3 minutes, stirring constantly, until fragrant.

3. 3

   Pour in the chicken stock and coconut milk. Stir well and bring to a gentle simmer.

4. 4

   Add the fish sauce, palm sugar, and tofu puffs. Simmer for 5 minutes.

5. 5

   Add the prawns and cook for 3– 4 minutes until they turn pink and are cooked through.

6. 6

   Stir in the beansprouts and cook for 1 minute.

7. 7

   Divide the cooked noodles among four deep bowls. Ladle the hot laksa broth, prawns, and tofu puffs over the noodles.

8. 8

   Garnish with fresh coriander, mint, sliced chilli, and lime wedges. Serve immediately.