MalaysianMain course
Laksa King Prawn Noodles
This is a quick laksa with plump king prawns and rice noodles in a rich coconut broth. It starts with a base of red chili and Thai red curry paste, simmered with vegetable stock and coconut milk. The noodles cook directly in the broth, soaking up all the flavor. Finish with a squeeze of lime and fresh coriander for brightness.
Method
3 steps · 17 min total
- 01
Sauté Chili and Curry Paste
Start by heating the 1 tbsp olive oil in a medium saucepan. Add the red chilli and cook for 1 minute, until it just starts to soften and release its aroma.
Stir in the 2 ½ tbsp Thai red curry paste and cook for another 1 minute, letting it toast slightly. Meanwhile, dissolve the vegetable stock cube in 700ml boiling water in a large jug, then pour it into the saucepan and stir well to combine. Finally, add the 400ml coconut milk and bring the mixture to a boil.
