If you’ve never tried laksa before then you’re in for a treat. This spicy soup originates from the Peranaken cuisine – a combination of Chinese and Malay – and can be made with all kinds of different ingredients, from chicken to fish to tofu. But it always contains noodles, the laksa blend of herbs and spices, and more often than not, coconut milk. Laksa paste is made with a special mix of herbs and spices, such as lemongrass, chilli, soy, garlic, tamarind, fish sauce and soy sauce, and can be bought in most large supermarkets to save you mixing up your own version.
Ingredients (serves 2)
250ml Alpro Coconut Cuisine
1tbsp (heaped) laksa paste
180g raw king prawns
100g asparagus spears
100g vermicelli rice noodles
500ml boiling water
1tbsp groundnut oil
To garnish:
1 lime, cut into wedges
2 eggs, hard-boiled, peeled and halved
10g macadamia nuts, toasted and roughly chopped
1 handful fresh coriander
1 handful fresh basil
Method
Place the noodles in a bowl and pour over enough hot water to cover them, put to one side and allow to soften.
Heat the groundnut oil in a wok pan, add in the laksa paste and cook for 2-3 minutes until fragrant.
Add in the prawns, asparagus spears and hot water and pour over the Alpro Coconut Cuisine.
Simmer gently for 5 minutes, until the prawns are pink and cooked through.
Drain the noodles and divide between two bowls, ladle in the hot laksa and top with the hard-boiled eggs and toasted macadamia nuts.
Squeeze over the lime juice and tear the coriander and basil to serve.
Recipe courtesy of Alpro Coconut Cuisine
