Prawn Laksa

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 tbsp vegetable oil

½ cup (150g) laksa paste, preferably Por Kwan brand (see note)

400g good-quality coconut milk (see note)

3 cups (750ml) chicken stock, low sodium (see note)

200g dried rice vermicelli

20 raw prawns, peeled, deveined and tails left on

1 bunch baby bok choy, large stems cut in half so they’re all roughly the same size

8 tofu puffs, cut in half (see note)

2 tbsp fish sauce

juice of ½ lime or more to taste, plus extra wedges for serving

1 cup bean sprouts

1 cup loosely packed fresh coriander leaves

1 or 2 red bird’s eye chillies, finely sliced (optional)

2 tbsp crispy fried shallots (see note, optional)

Directions

Heat the oil in a pot over medium heat. Add the laksa paste and cook, stirring for 2 minutes until it transforms from being wet and loose into a dry paste. Reduce the heat if it’s catching on the base of the pot.

Pour in the coconut milk, then once small bubbles appear, reduce heat and simmer for 5 minutes.

Add the stock, return to a simmer and cook for 5 more minutes.

Meanwhile, soak the vermicelli noodles following packet directions. Drain and set aside.

Add the prawns, bok choy and tofu puffs to the broth and cook for 3 minutes. Stir in the fish sauce and lime juice.

To serve, divide noodles between bowls. Spoon over soup broth and all the add-ins. Top with bean sprouts, coriander leaves, chilli and crispy fried shallots (if using). Devour!