Name: Quick Laksa Recipe
Prep time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons Marion’s Kitchen Thai red curry paste; 2 tablespoons curry powder; 4 laksa (Vietnamese mint) leaves, plus extra for serving (optional); 400ml (14 fl oz) can coconut milk; 4 cups chicken stock; 1 teaspoon sugar, plus more to taste; 2 tablespoons fish sauce, plus more to taste; 400g (14 oz) dried laksa noodles (or noodles of your choice); 400g (14 oz) peeled prawns, tail on, deveined (optional); 12 frozen dumplings; 2 bok choy, trimmed, rinsed, cut into large chunks; 2 soft boiled eggs, halved, for serving; bean shoots, for serving

Ingredients

Scale

2 tablespoons vegetable oil
2 tablespoons Marion’s Kitchen Thai red curry paste
2 tablespoons curry powder
4 laksa (Vietnamese mint) leaves, plus extra for serving (optional)
400ml (14 fl oz) can coconut milk
4 cups chicken stock
1 teaspoon sugar, plus more to taste
2 tablespoons fish sauce, plus more to taste
400g (14 oz) dried laksa noodles (or noodles of your choice)
400g (14 oz) peeled prawns, tail on, deveined (optional)
12 frozen dumplings
2 bok choy, trimmed, rinsed, cut into large chunks
2 soft boiled eggs, halved, for serving
bean shoots, for serving

Instructions

Start by bringing a large pot of water to a boil.
While waiting, heat the oil in a separate wok or saucepan over medium-high heat. Stir in the curry paste and curry powder, cooking for about half a minute until fragrant.
If using, add the laksa leaves and mix them in.
Next, pour in the coconut milk, chicken stock, sugar, and fish sauce. Allow the mixture to simmer for 5 minutes to blend the flavors.
Cook the noodles in the boiling water according to the package instructions, or until they are just tender. Use tongs to drain the noodles and place them into 4 serving bowls.
Add the prawns to the laksa broth and let them cook for approximately 3 minutes until they are done.
After scooping out the noodles, add the dumplings to the same boiling water and cook for 4-5 minutes until they are fully cooked.
Use a slotted spoon to remove the dumplings and distribute them among the serving bowls.
Blanch the bok choy in the boiling water for 30 seconds, then add it to the serving bowls as well.
Adjust the seasoning of the laksa soup by tasting and adding more fish sauce and sugar if necessary.
Ladle the laksa over the noodles and garnish with egg halves, bean shoots, and additional laksa leaves if desired.

Notes

TECHNIQUE TIP: Cook noodles separately to prevent excess starch from clouding the broth.

STORAGE: Store leftover Laksa in an airtight container in the fridge for up to 2 days.

SUBSTITUTION: For a vegetarian version, replace prawns with tofu or mushrooms.

Prep Time: 10 minutes