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Prawn Laksa Rice Noodle Soup

A warming Malaysian-Chinese fusion of spicy prawns in a rich coconut noodle broth with crispy prawn garnish.

SeafoodSpicyGluten FreePrawnsNoodle Soup
Estimated Nutrition
Calories
1092.8
kcal / serving
2185.6 kcal total
Carbs
44.3g
per serving
88.6 g total
Fat
77.1g
per serving
154.2 g total
Protein
56.2g
per serving
112.4 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Brown Sugar
2
tbsp
Potato Starch
CondimentsSauces
1
tbsp
Shrimp Paste
fermented
4
tbsp
Fish Sauce
Fruits
1
piece
Lime
sliced into wedges for garnish
GrainsCereals
100
g
Vermicelli Rice Noodle
dried
Liquids
50
ml
Coconut Milk
for paste
350
ml
Coconut Milk
for soup
500
ml
Chicken Stock
organic
1
piece
Lime Juice
fresh
NutsSeeds
1
tsp
Coriander
ground
1
tsp
Cumin
ground
1
tsp
Turmeric
2
clove
Garlic
crushed and roughly chopped
2
stalk
Lemongrass
roughly chopped
2
piece
Kaffir Lime Leaf
dried
2
pinch
Sea Salt
cracked
2
pinch
Black Pepper
freshly ground
1
pinch
Chilli Seasoning
powder or flakes, to taste
1
handful
Coriander
leaves for garnish
OilsFats
4
tbsp
Vegetable Oil
Seafood
400
g
Prawn
uncooked, de-veined, tails on
Vegetables
190
g
Onion
peeled and chopped
2.5
cm
Ginger
fresh root, peeled and roughly chopped
2
piece
Fresno Chilli
seeds removed, roughly chopped
80
g
Beansprout
1
piece
Spring Onion
sliced at an angle

Method

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