Total recipe

Calories~1,350 kcal

Protein~45 g

Carbs~105 g

Fat~82 g

Fiber~5 g

Sugar~8 g

2 servings

Calories~675 kcal

Protein~23 g

Carbs~53 g

Fat~41 g

Fiber~3 g

Sugar~4 g

10-Minute Curry Laksa

INGREDIENTS

  • 2 nests dried rice vermicelli noodles

  • 1 tbsp coconut or vegetable oil

  • 2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass Curry Paste

  • 200ml coconut milk

  • 2 tsp fish sauce, or to taste

  • 100g raw king prawns

  • 1 boiled egg, halved

  • 2 coriander sprigs, leaves picked

  • 2 Thai basil sprigs, leaves picked

  • 1 tbsp Rempapa Red Hot Sambal Tumis Chilli Paste, to serve

METHOD

  • Step 1

    Put the rice noodles in a heatproof bowl and cover with freshly boiled water. Cover and leave to soak until softened.

  • Step 2

    Meanwhile, hea the oil in a pan over a medium heat. Add the spice paste and fry for 5 mins, until fragrant.

  • Step 3

    Stir in the coconut milk, 250ml water and bring to a simmer. Season with fish sauce to taste.

  • Step 4

    Add the prawns and reduce the heat to gently poach, about 3-4 mins.

  • Step 5

    Drain the noodles and divide between serving bowls. Pour over the hot laksa broth then top with the prawns, egg, coriander, basil and chilli paste to serve.