Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.88 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 400grams medium green prawns, peeled, prawn heads and shells reserved, deveined, tails intact
- 1tablespoons Woolworths vegetable oil
- 1/4 cup laksa paste
- 400milliliter canned coconut milk
- 200grams rice vermicelli noodles
- 1tablespoons fish sauce
- 125grams fried tofu puff
- 1 bunch bok choy, halved lengthways
- 2tablespoons fried shallots
- 1/4 bunch bunch coriander, leaves picked (to serve)
Description
Making a silky tofu and prawn laksa is a breeze with this easy laksa recipe that's ready in under 30 minutes. Try it for a flavourful midweek dinner.
Method
Step 1 of 3
Place prawn heads and shells, oil and paste in a large saucepan over medium heat and cook for 3 minutes, stirring and breaking up shells, or until fragrant. Add coconut milk and 2 cups water, then bring to the boil over high heat. Boil for 2 minutes. Strain mixture over a large heatproof bowl. Return strained mixture to pan.
Step 2 of 3
Meanwhile, cook noodles according to packet instructions.
Step 3 of 3
Add fish sauce, tofu, bok choy and prawns to milk mixture, then bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes or until prawns are cooked through. Divide noodles among bowls. Top with bok choy, tofu and prawns. Ladle over broth. Serve topped with shallots and coriander.
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