Prawn Laksa with Rice Noodles

What does it include?

Ingredients

• 15 ml olive oil
• 1 red chili, thinly sliced
• 2 ½ tablespoons Thai red curry paste
• 700 ml vegetable broth
• 400 ml coconut milk
• 10 ml fish sauce
• 100 g rice noodles
• Juice of 1 lime
• 150 g peeled prawns

How to prepare it step by step?

Preparation

1. Heat the oil in a medium saucepan and add the chili. Cook for 1 minute until the chili begins to release its aroma.
2. Add the curry paste and stir for 1 more minute, until the curry aroma intensifies.
3. Dissolve the stock cube in 700ml of boiling water and add it to the saucepan, bringing the mixture to a gentle boil.
4. Add the coconut milk and bring to a gentle boil, stirring occasionally.
5. Add the fish sauce and adjust the seasoning to taste, looking for a balance between sweet, salty and spicy.
6. Add the rice noodles and cook for 3-4 minutes until they are tender and soft when pierced with a fork, retaining their shape and have absorbed the flavours.
7. Squeeze the lime juice over the soup, stirring gently to integrate the citrus touch.
8. Add the prawns and cook until pink and opaque, about 2-3 minutes.
9. Serve in bowls and garnish with fresh cilantro for a final touch of freshness.