Laksa King Prawn Noodles

Instructions

1. 1

   Heat Olive Oil and Chilli

   2 min

   In a medium saucepan over medium heat, pour in olive oil. Once the oil is hot, add the finely sliced red chilli and sauté for about 1 minute until the chilli becomes fragrant and starts to soften, releasing its vibrant color.

2. 2

   Add Thai Red Curry Paste

   4 min

   Next, incorporate Thai red curry paste into the saucepan. Stir the paste into the oil and chilli mixture, cooking for an additional minute to enhance the flavors and allow the spices to bloom.

3. 3

   Prepare Vegetable Stock

   3 min

   In a separate container, dissolve the vegetable stock cube in 700ml of boiling water, ensuring it’s fully mixed. Carefully pour this stock into the saucepan, stirring well to combine all the ingredients.

4. 4

   Incorporate Coconut Milk

   6 min

   Add coconut milk to the saucepan, stirring gently to blend the ingredients. Increase the heat to bring the mixture to a gentle boil, watching for small bubbles to form on the surface.

5. 5

   Add Fish Sauce and Rice Noodles

   8 min

   Stir in fish sauce, adjusting the seasoning to your preference. Then, add the rice noodles to the boiling broth and cook for 3-4 minutes, stirring occasionally until the noodles begin to soften and are al dente.

6. 6

   Add Lime Juice and King Prawns

   7 min

   Squeeze the juice of one lime into the pot, infusing the broth with a zesty flavor. Gently add the king prawns and cook for an additional 2-3 minutes, stirring until they are heated through and opaque.

7. 7

   Garnish and Serve

   2 min

   Once cooked, ladle the laksa into bowls and top generously with freshly chopped coriander. Serve with the remaining coriander and halved lime wedges on the side for an extra burst of flavor.

FAQ