Prawn and Dumpling Laksa
Rich, spicy coconut soup, sweet shrimp, and tender dumplings
Ingredients
- 3 oz Rice Noodles Medium Size
- 2-3 tbsp Red Curry Paste adjust to taste
- 14 oz Coconut Milk One can, 14 oz.
- 3 cups Chicken Stock
- 6-10 ea Shrimp 16-20 Count, deveined, shelled cooked
- 6-10 ea Frozen Dumplings Cooked, per package directions
- 2 tbsp Curry Powder Mild or Wild
- 1 small Onion Peeled, sliced thinly
- 1 tbsp Ground Ginger
- 1 tbsp Minced Garlic
Instructions
- In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft, drain and refresh under cold water. (Read the package instructions)
- Heat 1 tbsp olive oil in a large sauté pan and soften the onion. Stir in red curry paste and fry for 1 minute. Add the curry powder, ginger, and garlic and fry until fragrant.
- Add the coconut milk and chicken or vegetable stock. Bring to a simmer and add prawns, dumplings. Simmer for 3 minutes or until heated through.
- Divide the noodles between 2 bowls and pour over the laksa sauce. Top with spring onions and a few fresh coriander leaves. Serve with lime wedges, to squeeze over.
Notes
Hearty, filling, tasty and quick. Just the ticket for those rock and roll days.
The add-ins to this are limited only by your imagination. Snow peas and carrot matchsticks come to mind, or dump the noodles and serve this over rice. Add bias-cut chili peppers for that extra kick.
Nutrition
Calories: 719kcalCarbohydrates: 60gProtein: 16gFat: 49gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 635mgPotassium: 920mgFiber: 3gSugar: 7gVitamin A: 2432IUVitamin C: 5mgCalcium: 105mgIron: 10mg
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