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–+ servings

Prawn and Dumpling Laksa

Rich, spicy coconut soup, sweet shrimp, and tender dumplings
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Lunch, Main Course, Soup, Stew
Cuisine: Asian, SouthEast Asia, Thai
Calories: 719
Ingredients Method Nutrition Notes

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

Method
 

  1. 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)
  2. 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. 
  3. 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.
  4. 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.

Nutrition

Calories: 719kcalCarbohydrates: 60gProtein: 16gFat: 49gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 635mgPotassium: 920mgFiber: 3gSugar: 7gVitamin A: 2432IUVitamin C: 5mgCalcium: 105mgIron: 10mg

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.

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