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A fragrant Malaysian noodle soup with a fiery homemade laksa paste of chilli, lemongrass, galangal, turmeric and shrimp paste, simmered with light coconut milk and juicy prawns. It’s topped with crunchy bean sprouts, cucumber, fresh mint and charred spring onions. Prawns and edamame make it high in protein, and the vegetables and wholewheat noodles add plenty of fibre.
Laksa paste
Soup
A blender, a large saucepan, a separate pan for the noodles and a griddle pan.
1.
Blend all the laksa paste ingredients except the oil with 150ml water until smooth.
2.
Heat the oil in the large saucepan over a medium heat.
3.
Fry the paste, stirring often, until fragrant and darker and the oil starts to separate (8–10 minutes). Open a window, as the shrimp paste and chilli are strong.
4.
Add the coconut milk and 600ml water. Bring to a simmer and cook for 5 minutes. Stir in the fish sauce, soy sauce and black vinegar.
5.
Add the prawns and edamame, and simmer until the prawns are pink all the way through (3 minutes).
6.
Meanwhile, cook the noodles in the other pan following the pack instructions, adding the pak choi for the last 2 minutes. Drain.
7.
Heat the griddle pan over a high heat. Cook the spring onions until charred and soft (2–3 minutes).
8.
Divide the noodles, pak choi and bean sprouts between 4 bowls. Ladle over the soup, prawns and edamame. Top with the cucumber, mint and grilled spring onions.
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Storage information
The laksa paste keeps in the fridge for up to 1 week, or in the freezer for up to 3 months. The soup is best eaten fresh. Store any leftover broth (without noodles) in the fridge for up to 1 day and reheat until piping hot.
Tip
Lower carb: Swap half the noodles for konjac noodles. Milder: Use 10–15g bird’s eye chillies for children, and serve sliced chilli on the side. Make ahead: Make a double batch of paste and freeze it in 75g portions for quick laksa any night.
Cost-saving tips
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