Prawn laksa
Malaysian noodle soup with coconut milk, spices and prawns. Timings estimated by artificial intelligence.
Active time28 min
Cooking25 min
Total1 h
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Ingredients
- 2 limes
- 15 g fresh coriander
- 500 g raw peeled prawns
- 700 ml water
- 20 ml sunflower oil
- 600 ml coconut milk
- 300 g rice noodles
- 60 g laksa paste
- 200 g mung bean sprouts
- 25 ml fish sauce
Preparation
Fry the laksa paste in the oil for 2 minutes. Add the coconut milk, water and fish sauce, then simmer gently for 15 minutes.
700 ml water20 ml sunflower oil600 ml coconut milk60 g laksa paste25 ml fish sauce- saucepan
Cook the noodles according to the packet instructions, then drain. As a guide, allow 5 to 8 minutes for rice noodles; the cooking time and method on the packet take precedence over this timer.
300 g rice noodles- saucepans
- colander
Wash the sprouts. Add the prawns and sprouts to the broth and cook for 5 to 7 minutes until cooked through.
500 g raw peeled prawns200 g mung bean sprouts- saucepans
Wash the coriander and cut the limes into wedges. Divide the noodles between the bowls, then pour over the broth and add the accompaniments. Add the washed coriander and the limes cut into wedges.
2 limes15 g fresh coriander- bowls
- knife
Allergens
- Crustaceans
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration