30 mins
cooking time
Intermediate
4
Servings
Preparation
- For the spice paste, blend all the spice paste ingredients together in a food processor and set aside.
- For the laksa; heat the oil in a wok or a large heavy based saucepan over a medium heat and fry the paste for 3-4 minutes until fragrant, stirring all the time, remove the heat if it is catching on the bottom.
- Stir in the coconut milk and stock and bring to the boil.
- Meanwhile cook the rice noodles in a separate pan according to the packet instructions. Drain well and set aside.
- When the laksa is boiling, add the prawns and peas and cook for 5-6 minutes or until the peas and prawns are cooked. Taste and adjust the seasoning, stir in the chopped mint.
- Place the noodles at the bottom of the serving bowls and ladle the laksa over the top.
- Garnish with coriander leaves and serve.
Ingredients
Product Ingredients
Ingredients List
For the spice paste:
1
red chilli, roughly chopped (remove the seeds if you don’t want it so hot!)
1
stalk lemongrass, outer leaves removed and roughly chopped
Juice and zest of 1 lime
2
cloves garlic, peeled and crushed
1
small onion, peeled and diced
1
tablespoon
fish sauce
1
teaspoon
ground turmeric
1
teaspoon
soft brown sugar
1
small bunch coriander
1
teaspoon
ground coriander
2.5
cm fresh root ginger, peeled and roughly chopped
For the Laksa:
3
tablespoons
vegetable oil
1
x 400ml can coconut milk
200
ml
vegetable stock
150
g
fine rice noodles
15
small tiger prawns, peeled (can use frozen)
200
g
frozen peas
A handful of fresh chopped mint leaves
Coriander leaves, to garnish
Sea salt and black pepper
