• 400gm green prawns , unpeeled
  • 250 gm fried tofu
  • 400 gm fresh egg noodles
  • 200 ml Laksa paste (can use Pandaroo or similar)
  • 1 litre prawn stock
  • 3 tablespoons peanut or vegetable oil
  • 400 ml (1 can) coconut milk
  • 2 teaspoons palm sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 100 gms fresh bean sprouts
  • 100 gms fresh snow peas, cut into bite sized pieces
  • 1 carrot, peeled and finely julienned
  • 3 spring onions, trimmed and sliced diagonally
  • 1/2 cup Freshzest Coriander, coarsely chopped
  • 1/2 cup Freshzest Mint, coarsely chopped (can try vietnamese mint)

Prawn & Tofu Laksa.

Preparation Time: 15 mins

Cooking Time: 30 mins

Serving Size: 4

  1. Prawn stock – remove prawn heads and peel prawns and place meat to one side. In a wok or saucepan heat 1 tablespoon oil and lightly fry prawn heads and shells for 2-3 minutes until coloured. Add 1 litre of water and simmer for 30 minutes. Strain into a large jug or bowl and discard shell and heads.
  2. Prepare egg noodles by placing in a bowl of hot water for 5-10 minutes allowing the noodles to begin separating, strain and allow to drain. Prepare 4 large bowls by arranging bean sprouts, snow peas and julienned carrot straws in the bottom.
  3. Soup - In a large wok or saucepan on high heat place 2 tablespoons of oil, add laksa paste and continuously stir fry for 2-3 minutes until fragrant. Stir in the coconut milk, prawn stock, fish sauce and palm sugar and simmer for a few minutes, stirring occasionally. Add prawns and bring back to simmer for 2 minutes until prawns and prawns are nearly cooked. Add egg noodles and tofu and simmer for 1-2 minutes then remove from heat. Add lime juice, gently stir. Ladle soup with the goodies into bowls ensuring all get a fair share of the prawns, tofu and noodles. Garnish with spring onions, mint & coriander, and chilli to taste. Enjoy!
1 Review

Greg
19th Jul 2013

I just made the Laska and it is really good. I added shiitake mushrooms and a Kaffir Lime Leaf and it was delicious. I will make some more of your recipies. Thanks
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