PRAWN & COCONUT LAKSA
This quick meal for one is the perfect way to warm up an evening
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
- Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
- Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.
Nutrition Facts : Calories 823 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.19 milligram of sodium
PRAWN LAKSA
A version of the delicious Shrimp Laksa soup, easy to change to chicken or veg. A very quick dish to make once you have the ingredients measured, literally minutes. from Cooking with AAF: Malaysian Delights
Provided by MarraMamba
Categories Malaysian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Laksa Paste:.
- Start your blender and add the above ingredients one by one until you have a smooth paste.
- Soup:.
- Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
- In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
- Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.
Nutrition Facts : Calories 761.1, Fat 39.7, SaturatedFat 31, Cholesterol 161.3, Sodium 1098.3, Carbohydrate 75.2, Fiber 1.9, Sugar 5.3, Protein 36.4
MALAYSIAN PRAWN AND COCONUT LAKSA WITH RICE VERMICELLI
Malaysian prawn and coconut laksa nods to several countries; the ingredients are slung together in a curry with vermicelli, offered with shallots, cucumber, and dill.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 18
Steps:
- Working in batches, pound peppercorns, coriander seeds, lemongrass, and lime leaves with a mortar and pestle until beginning to break down. Add ginger, shallots, garlic, and chiles; pound until a coarse paste forms. Alternatively, pulse ingredients in a food processor.
- Bring a large pot of water to a boil. Add noodles; cook according to package instructions, about 3 minutes. Drain.
- Heat a wok or large pan over medium-high heat. Add peanuts; cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add oil; heat until hot but not smoking. Add peppercorn paste; cook, stirring constantly, until fragrant and darkened, 1 to 2 minutes.
- Add fish sauce, coconut milk, and stock; bring to a simmer, and cook, stirring occasionally, about 5 minutes. Add prawns; cook, stirring occasionally, until prawns are cooked through, 3 to 7 minutes. Stir in lime juice, noodles, and half of the dill. Divide among 6 serving bowls. Serve with remaining dill and sliced shallot, cucumber, chiles, and scallions.
PRAWN & COCONUT SOUP
A super quick version of this flavoursome Thai green curry with just 4 ingredients. Our simple prawn and coconut soup is ideal for a midweek meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 2m
Number Of Ingredients 4
Steps:
- Heat 1 tsp flavourless oil in a frying pan over a medium heat. Add the curry paste and cook for 1 min. Pour in the coconut milk, then leave to bubble away for a few mins before adding the prawns and courgetti. Cook for 1 min more to warm through, then divide between bowls.
Nutrition Facts : Calories 478 calories, Fat 39 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium
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Estimated Reading Time 3 mins
- PREP INGREDIENTS Trim ends off beans and cut beans in half. Spiralise or julienne courgette (or cut into thin rounds). Thinly slice spring onions. Crush garlic. Roughly chop coriander.
- COOK LAKSA Heat oil in a large non-stick pot on medium. Add garlic and ginger and cook for 2 minutes. Stir in laksa paste and cook for 2 minutes, until fragrant. Add stock, sugar and fish sauce, then stir in prawns, beans and courgette. Bring to a gentle simmer and cook for 10 minutes. 3. Stir in coconut milk. Cook for 2 minutes, then add lime juice to taste. Cut tofu puffs in half, if using, and add to the laksa. Reduce heat to very low, place a lid on the pot and leave for 5-10 minutes.
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- In a skillet, heat the oil over medium high heat. Add the chili and sauté for 1 minute. Add the curry paste and sauté for 30 seconds. Add the vegetable broth and bring to a boil. Add the coconut milk and bring to a boil.
- Add the fish sauce and then toss in the noodles. Cook for 3 minutes or until the noodles are soft. Add the lime juice and prawns, and cook for 2 minutes or until the prawns are pink and cooked. Sprinkle top with the chopped cilantro.
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