This dish is especially nice when you have a cold and need some comfort food. Right up there with good old chicken noodle soup in my opinion.
Although I was a big fan of Laksa in my uni days, this is the first time I’ve made it and I’m happy to say it’s surprisingly fast and easy to make.
- 200g small cooked prawns
- 1 small onion diced
- 2 garlic cloves, crushed
- coconut oil
- Chinese 5 spice
- Chillies, finely sliced
- Mixed stir-fry vegetables – e.g. edamame beans, sprouts, red cabbage, carrot, chinese leaf and red onion, all finely sliced
- coconut milk (or coconut cream with water)
- 1 cup chicken stock
- extra hot water
- lime juice
- 1 teaspoon of your preferred umami flavour – I used a teaspoon of umeboshi paste, but you can use shrimp paste, fish sauce, soy sauce or Maggi seasoning
- rice noodles (leave out for paleo option)
Fry the garlic and onion in a little coconut oil until translucent. Add the spices, chillies, then mix in the prawns and vegetables. Add the coconut milk, chicken stock, lime juice and umami flavour. Test the flavour of the soup and if you won’t be diluting it too much, you can add some more hot water to produce more soup. Throw in the rice noodle for a minute or so, then serve.