You have to try this delish Prawn Laksa tasty low fodmap soup!
Sorry I’ve not been keeping up to date much. I have been pretty ill and not really had any energy left for cooking so much but am finally able to start pacing a bit better (well mostly) as am back doing physio every day and hydrotherapy twice a week. But, and of course there is a big but only through being signed off sick from work….
Er yeah. Not sure what comes next TBH if I’m to carry on having any life at all outside ‘work, sleep, rest repeat…’ #scared
So at least I have finally had time to do some cooking, this is a good one you can do in stages if like me you’re not great at staying standing for too long!
I adapted this recipe http://www.bbc.co.uk/food/recipes/prawn_laksa_rice_noodle_12790 after Hubby saw it on another show. Was absolutely lush!
Obviously you could adapt to be chicken or just vegetables if you prefer.
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
A fabulous, warming Malaysian-Chinese fusion of spicy prawns in noodle broth. I thickened it up with veg and a bit of cornflour so goes further
Shopping list / Ingredients
For the laksa paste
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 large bunch of green of spring onion chopped
50ml/2fl oz coconut milk
2.5cm/1in piece of fresh root ginger, peeled and roughly chopped
2 stalks lemongrass (about 25g/1oz), roughly chopped (I also added 2 additional ‘smacked’ lemongrass stalks whole to add to the soup later for extra flavour)
2 chillies, seeds removed of prefer not too hot, roughly chopped
1/2 tsp fermented shrimp paste
For the prawn noodle soup and crispy prawn garnish
400g/14oz uncooked de-veined prawns, with tails on
4 tbsp garlic oil
350ml/12fl oz coconut milk
500ml/18fl oz organic chicken stock (I used knorr liquid chicken stock as is low FODMAP)
2 dried kaffir lime leaves
1 tbsp brown sugar
2-3 tbsp fish sauce
2 pinches cracked sea salt
2 pinches of freshly ground black pepper
2 tbsp potato starch (or cornflour or any other wheat free option you have does the trick)
100g/3½oz vermicelli rice noodles
1 -2 limes (I used the zest of one as well as the juice, save half to 1 lime sliced into wedges, to garnish
chilli seasoning (powder or flakes), to taste (optional)
80g/3oz beansprouts / beanshoots or other veg you k ow you can eat)
salt, to taste
large handful of coriander leaves, to garnish
1. Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste.
2. For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup.
3. For the soup, heat two tablespoons of garlic oil in a large wok and cook the remaining laksa paste for a one minute until it deepens in colour.
4. Stir in the coconut milk, stock, dried kaffir lime leaves, sugar and fish sauce and a further 300ml/10½fl oz water.
5. If you would like a thicker soup add cornflour to a cup and take out a cup full of the soup to mix I’m to the flour and remove any lumps then pour back in. Bring the soup to the boil and simmer for 20 minutes until the flavour deepens.
6. While the soup is cooking and a few minutes before the soup is ready, prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade, season with sea salt and black pepper and sprinkle over the potato starch.
7. Heat a small pan, add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown, crisp and cooked through. Take off the heat but leave them in the pan to keep warm.
8. To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice, add the beansprouts or other veg, Remove the kaffir lime leaves, give it a final stir and then it is ready to serve.
9. Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns, coriander leaves, and extra lime wedges.