This warming soup recipe can be thrown together in just 30 minutes.
Serves: 4
INGREDIENTS
2 tablespoons rice bran oil
4 shallots, thinly sliced
2 cloves garlic, minced
1 tablespoon finely grated fresh ginger
½ red chilli, seeds removed and roughly chopped (optional)
2 tablespoons Thai red curry paste
1 makrut (kaffir) lime leaf, finely chopped
2 x 400ml tins coconut milk
1½ cups chicken stock
1 tablespoon fish sauce
300 grams pumpkin, peeled and diced
100 grams raw prawn cutlets
300 grams firm white fish fillets, sliced into 3cm chunks
4 stems broccolini, quartered
2 teaspoons palm sugar (see Cook’s note) or brown sugar
juice 1 lime
300 grams rice noodles
To serve
1 cup mung beans
1 spring onion, thinly sliced
½ red chilli, thinly sliced
¼ cup coriander leaves
¼ cup basil or mint leaves
2 tablespoons fried shallots
1 lime, cut into wedges
METHOD
Heat the oil in a large, heavy-based saucepan. Add the shallots, garlic, ginger and chilli and fry over a low heat, stirring frequently. Add the red curry paste and cook for 2 minutes.
Add the chopped lime leaf, coconut milk, chicken stock, fish sauce and pumpkin and bring to a simmer. Cook for 10-12 minutes or until the pumpkin is tender. Add the broccolini, fish, prawn cutlets, palm sugar and lime juice and cook for a further 4 minutes, or until the seafood is cooked through.
Bring a large pot of salted water to the boil. Cook noodles for about 2-4 minutes until soft.
To serve: Divide noodles among four bowls, ladle over laksa and top with accompaniments.
Cook’s note: Palm sugar is available from any good Asian grocer. If you can’t find any, it can be replaced with brown sugar.
Wine match: Grove Mill Sauvignon Blanc
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.