Laksa Soup

Name: Laksa Soup
Cuisine: singapore
Ingredients: 3 tbsp Laksa Paste; 400 ml Coconut Milk; 200 g Prawn (peeled and deveined); 100 g Rice Vermicelli; 2 Eggs; 100 g Bean Sprouts; 1 tbsp Fresh Coriander; 1 tbsp Lime Juice; 1 tsp Fish Sauce; 1 tbsp Vegetable Oil

A recipe from singapore.

🇸🇬 singaporeSoupSeafood

Nutrition (per serving)

650Calories

28 gProtein

78 gCarbs

28 gFat

5 gSugar

1450 mgSalt

Ingredients

3 tbsp Laksa Paste
400 ml Coconut Milk
200 g Prawn (peeled and deveined)
100 g Rice Vermicelli
2 Eggs
100 g Bean Sprouts
1 tbsp Fresh Coriander
1 tbsp Lime Juice
1 tsp Fish Sauce
1 tbsp Vegetable Oil

Method

Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute, then add the laksa paste and sauté, stirring constantly, until fragrant, about 2 minutes.
Add the coconut milk and fish sauce, bring to a gentle boil, then reduce to a simmer for 5 minutes, allowing the flavors to meld.
Insert the prawns into the broth, simmer until they turn pink and opaque, about 4 minutes, and set aside.
Cook the rice vermicelli in boiling salted water for 3 minutes, drain, and rinse with cold water to halt cooking.
In a separate pan, whisk the eggs, pour into the simmering broth, and gently stir to create thin ribbons, cooking until set, about 1 minute.
Add the cooked vermicelli, bean sprouts, and prawns to the pot, heat through for 2 minutes, then stir in lime juice and chopped coriander.
Serve hot, garnished with extra coriander and a wedge of lime for an extra zing.