This laksa recipe is the perfect cold weather warmer, with a chilli kick and lots of texture!
Serves: 4 Prep Time: 15 Minutes Cook Time: 25 Minutes
1 punnet cherry tomatoes (we love Ruby’s JellyBean)
750ml fish stock (we love Simon Gault Home Cuisine)
400ml can coconut milk
1 tsp brown sugar
2 tsp fish sauce
Juice of 1 lime
250g vermicelli noodles
400g prawns, peeled and deveined (we love Sea Cuisine)
2 cups bean sprouts
½ cup fresh coriander (we love Superb Herb)
1 long red chilli, thinly sliced
To serve: Mint and lime wedges
- Heat a drizzle of oil in a large pot, then add the laksa paste and ginger, cooking out for 2 minutes or until fragrant. Stir in the tomatoes, then add the stock, coconut milk and cold water. Add the brown sugar, fish sauce and juice of 1 lime, stir, then cover and bring to the boil.
- Remove the lid, then add the noodles and simmer for 4 minutes or until noodles are al dente. Add the prawns and simmer until the prawns turn pink.
- Divide mixture between 4 bowls. Top with bean sprouts, coriander, mint and sliced chilli. Serve with lime wedges if desired.