Prawn Laksa
Prawn Laksa is a tangy and spicy Malaysian noodle soup with juicy and succulent prawns, slurpy noodles and a rich and fragrant coconut broth!
Servings 4 people
Calories 454kcal
Ingredients
- 1 pound prawns shells removed (keep heads on for maximum flavor)
- 8 ounces dried rice noodles cooked according to package instructions
- 2 teaspoons coconut oil
- 1 cup laksa paste
- 4 kaffir lime leaves fresh or dried
- 1 stalk lemongrass woody ends and outer layer removed, cut in 2 inch pieces
- 2 Thai chilies diced
- 1 tablespoon coconut sugar substitute palm or brown sugar
- 1 tablespoon fish sauce
- 4 cups fish stock
- 2 cans coconut milk full fat
- Cilantro for serving
- Bean sprouts for serving
- Fried garlic/shallots for serving
- Limes for serving
Instructions
- Heat the coconut oil over medium heat and fry the laksa paste for 1-2 minutes.
- Add the kaffir lime leaves, lemongrass and Thai chilies and cook 1-2 minutes.
- Add the fish sauce, coconut sugar and fish stock and bring to a simmer for 5 minutes.
- Add the coconut milk and simmer for 10-15 minutes, until slightly thickened.
- Add additional salt or fish sauce to taste.
- Add the prawns, cover, turn off heat and let it sit for 5-10 minutes, until prawns are cooked through (no longer pink/bluish).
- Serve over rice noodles with bean sprouts, cilantro, fried garlic and fresh lime juice.
Notes
- For a spicier soup, just add more laksa paste or Thai chilis. For a less spicy soup, cut back on the amount of Thai chilis.
- If the soup is too sour or tangy, add a little more sugar.
- If you can’t find prawns, you can substitute shrimp. You can also use cooked chicken, fish balls or fried tofu puffs.
- Be careful not to overcook the prawns in the soup as they will get tough. Once they're no longer pink or bluish, they’re cooked.
- Don’t add the noodles to the soup as they will soak up the broth and get mushy. When ready to serve, just ladle the broth over the noodles and store separately if you have leftovers.
- If you’d like to minimize the coconut flavor but still keep the creamy texture, you can substitute evaporated milk for some of the coconut milk.
- For a traditional laksa, you can cut the cooked noodles into 2-3" pieces so they can be scooped into a soup spoon.
Nutrition
Serving: 8ounces | Calories: 454kcal | Carbohydrates: 72g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1384mg | Potassium: 810mg | Fiber: 3g | Sugar: 21g | Vitamin A: 234IU | Vitamin C: 33mg | Calcium: 184mg | Iron: 3mg