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
2 servings
Calories~675 kcal
Protein~23 g
Carbs~53 g
Fat~41 g
Fiber~3 g
Sugar~4 g
Total recipe
Calories~1,350 kcal
Protein~45 g
Carbs~105 g
Fat~82 g
Fiber~5 g
Sugar~8 g
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.
