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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!