Prawn and Tofu Laksa

  • 12 uncooked medium prawnsOLYMPUS DIGITAL CAMERA
  • 1 Litre chicken stock
  • 3 1/4 cups coconut milk
  • 4 kaffir lime leaves, shredded finely
  • 155 g rice stick noodles
  • 155 g tofu cut into 2cm pieces
  • 2 tablespoons lime juice
  • 2 cups bean sprouts
  • 4 green onions sliced thinly
  • 1 fresh long red chilli sliced thinly
  • 1/2 cup loosely packed fresh coriander leaves
Laksa Paste
  • 3 dried medium red chillies
  • 1/3 cup boiling water
  • 2 tsp peanut oil
  • 1 small brown onion chopped coarsely
  • 2 cloves garlic
  • 2 cm fresh ginger grated
  • 10cm stick fresh lemon grass chopped finely
  • 1 tbsp halved roasted unsalted Macadamia
  •  1 tbsp fresh coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 cup mint leaves loosely packed
  • Shell and devein prawns, leaving tails intact
  • Laksa Paste:  Cover dried chillies with water in a small bowl, stand 10 minutes and drain. Blend or process chillies with remaining ingredients until mixture is smooth. 
  • Cook laksa paste in large saucepan, stirring, about 5 minute or until fragrant. Stir in stock, coconut milk and lime leaves; bring to a boil. Reduce heat and simmer covered for 20 minutes.
  • Meanwhile place noodle in large bowl, cover with boiling water and stand until tender, drain.
  • Add prawns to laksa mixture, simmer uncovered about 5 minutes or until prawns start to change colour.  
  • Add tofu and simmer for 3 minutes.
  • Remove from heat , stir in juice.
  • To serve, divide noodles among serving bowls, ladle laksa into bowls, top with sprouts, onion, chilli and coriander.

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