Prawn Laksa Broth

Recipe tags

• Under 30 mins
• Spicy
• Dinner
• Asian

Ingredients

• 1 tbsp Sunflower Oil
• 4 tbsp Laksa Paste
• 1 item Red Onion
• 3 tsp Chopped Garlic
• 1 tbsp Fish Sauce
• 200 ml Coconut Milk
• 85 g Fresh Spinach
• 150 g Rice Noodles
• 2 tbsp Fresh Coriander
• 1 pinch Pepper
• 1 tbsp Light Brown Soft Sugar
• 2 items Limes
• 2 items Chicken Stock Cube
• 200 g King Prawns
• 1 pinch Salt
• 1 item Red Chilli

Method

1. Slice the red onion and red chillis. Chop the coriander.
2. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and fry for 5 minutes, stirring regularly.
3. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant. Meanwhile, boil the kettle and make up 800ml of stock using the stock cube.
4. Add the sugar, fish sauce and the lime zest and juice from 1 lime. Cook for 2–3 minutes, until the sugar completely dissolves.
5. Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 5 minutes.
6. Meanwhile, cook the rice noodles according to packet instructions. Then drain and rinse so the noodles don't stick together.
7. Stir through the spinach and prawns into the broth; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste.
8. Divide the noodles into 2 bowls. Add the laksa broth then top with coriander and red chillis. Serve immediately, with lime wedges for squeezing over.

Notes

• Juicy king prawns and rice noodles in a fragrant, creamy laksa broth with coconut milk, fresh spinach, lime and a gentle chilli kick. Ready in around 30 minutes, it’s a warming, flavour-packed dinner that still feels light and fresh.

Tips

• Taste the broth before adding extra salt. The fish sauce, stock and laksa paste already bring plenty of seasoning.
• If you prefer less heat, use less red chilli for the topping.

Swaps and substitutes

• King Prawns: Cooked prawns can be used, but add them only for the final minute or two to warm through.
• Rice Noodles: Use another noodle if that is what you have, be sure to cook according to packet instructions.
• Red Chilli: Use chilli flakes if you don’t have a fresh chilli.
• Fresh Spinach: Pak choi would work well in its place, or frozen spinach if that's what you have. Just add it earlier to the broth.

Equipment and cleaning

• A large saucepan is ideal because there needs to be enough room for the broth, noodles and prawns without everything becoming crowded.
• If you prepare the chilli, onion and coriander on the same chopping board, work through them together before washing up to keep things simple.

No-waste tips

• Leftover coconut milk: Freeze it in a small container and use it in another curry, soup or laksa.
• Extra spinach: Add it to pasta, curry, omelettes or another noodle dish.
• Extra lime: Juice it before it dries out and freeze the juice in an ice cube tray.
• Remaining laksa paste: Keep it refrigerated and use it for another quick broth or curry.