Description
A rich and fragrant coconut-based noodle soup with tender prawns, fresh herbs, and crispy toppings. This Malaysian-inspired dish is bold, creamy, and packed with flavor!
Ingredients
Scale
For the Broth:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
For the Toppings:
- 8 large prawns, peeled and deveined
- 7 oz rice noodles
- 1/2 cup bean sprouts
- 1/2 cucumber, sliced
- 1/4 cup crispy fried onions
- 2 dried chilies (optional)
- 1/2 cup fresh cilantro
- 2 green onions, chopped
- Lime wedges, for serving
Instructions
- Sauté Aromatics: Heat vegetable oil in a pot over medium heat. Add garlic and ginger, sautéing until fragrant.
- Build the Broth: Stir in red curry paste and turmeric, cooking for 1 minute until aromatic.
- Simmer: Pour in broth and coconut milk, then bring to a gentle simmer. Stir in fish sauce, brown sugar, and lime juice. Let simmer for 10 minutes.
- Cook the Noodles: Prepare rice noodles according to package instructions and divide them into serving bowls.
- Cook the Prawns: Add prawns to the broth and cook for 3-4 minutes, until they turn pink and opaque.
- Assemble & Serve: Ladle the hot broth and prawns over the noodles. Top with bean sprouts, cucumber, crispy fried onions, dried chilies, cilantro, and green onions. Serve with lime wedges.
Notes
- For a spicier laksa, add chopped red chilies or extra curry paste.
- Swap prawns for chicken, tofu, or fish for a variation.
- Use low-sodium broth if you prefer a less salty broth.
