Soup

Malaysian laksa

Name: Malaysian laksa
Total time: 55 min
Yield: serves 4
Ingredients: 1 Onion; 3 cloves Garlic; 15 g Ginger; 1 stalk Lemongrass; 2 tbsp Red curry paste; 2 tbsp Olive oil; 400 ml Coconut milk; 400 ml Stock; 300 g Shrimp; 150 g Tofu; 300 g Rice noodles; 100 g Bean sprouts; 1 Lime

Preparation time: 55 min
Servings: serves 4

Ingredients

serves 4

Onion — to buy1
Garlic — to buy3 cloves
Ginger — to buy15 g
Lemongrass — to buy1 stalk
Red curry paste — to buy2 tbsp
Olive oil — to buy2 tbsp
Coconut milk — to buy400 ml
Stock — to buy400 ml
Shrimp — to buy300 g
Tofu — to buy150 g
Rice noodles — to buy300 g
Bean sprouts — to buy100 g
Lime — to buy1

Preparation

Blend the onion, garlic, ginger, lemongrass and red curry paste into a smooth, aromatic paste.
Cook this paste in a little oil for 5 minutes over medium heat, until it fills the kitchen with its aroma.
Add the coconut milk and a little stock, bring to a simmer and cook for 15 minutes over low heat.
Add the prawns and the tofu cut into cubes, cook for 5 minutes until the prawns turn pink and are cooked through.
Meanwhile, soak the rice noodles in hot water for 8-10 minutes until pliable, drain them.
Divide the noodles among the bowls, pour the hot soup over with the prawns, add the bean sprouts and a squeeze of lime.
Serve immediately, with a little fresh chilli if you like it spicier.