Prawn Laksa with Chili & Lime, Pak Choy, Snow Peas over Rice Noodles
- Prep time: 30 minutes
- Calories: 548
- 300 g of Prawns (peeled, tail off)
- 100 g of Rice Noodles (Pad Thai)
- 1 Small Bunch of Coriander
- 1 of Lime
- 2 of Garlic Clove
- 1 of Thai Chili
- 3 Tbsp of Laksa Curry Paste
- 120 g of Snow Peas
- 2 of Pak Choy
- 1 of Ginger
- 2 Tbsp of Chicken Stock Concentrate
Prepare Aromatics:Bring kettle to a boil. Wash the fresh produce. Peel and small dice the garlic. Peel ginger and cut into matchsticks. Pick coriander leaves and finely chop stems, discarding roots. Pat dry prawns with paper towel, and de-vein if necessary.
Start Laksa:Heat oil in a large pot over medium heat. Add the garlic, coriander stems and ginger and gently cook, about 1 minute. Add the laksa paste and cook 1 minute more. Add chicken stock concentrate and 2 cups water. Mix well to combine and bring to a boil. Reduce heat and simmer 20 minutes.
Cook Rice Noodles:In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.
Finish Laksa:While laksa is simmering; Cut and juice half the lime, slice the remaining half for serving. De-string snow peas and slice length ways. Trim ends off pak choy and cut into quarters length ways. Thinly slice chili into rounds (removing seeds if you like less heat). Increase heat to medium and stir in coconut milk, prawns, snow peas, pak choy, juice of half the lime, and half the coriander leaves. Cook for 3 - 5 minutes more, or until prawns are opaque and cooked through.
You Plate It:To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander and as much chili as you wish. Serve with remaining lime wedges on the side. Enjoy!