Description
A quick and flavorful Malaysian-inspired soup featuring spicy coconut curry broth with noodles and toppings.
Ingredients
Scale
- 200g rice noodles
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons laksa paste
- 400ml coconut milk
- 500ml chicken or vegetable stock
- 200g prawns, peeled and deveined
- 100g bean sprouts
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package instructions and set aside.
- Heat oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add laksa paste and cook for 2 minutes until fragrant.
- Pour in coconut milk and stock, bring to a simmer.
- Add prawns and cook for 3-4 minutes until they turn pink.
- Divide noodles into bowls, ladle the soup over, and top with bean sprouts and cilantro.
- Serve with lime wedges.
Notes
Adjust spiciness by adding more laksa paste if desired. Use tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Malaysian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 20g