I concocted this one last Friday night and it was a great way to start the weekend. You can basically throw anything in you want but our standard combination is prawns, bean sprouts (which add a great crunch), snow peas, broccoli and egg. In the last laksa I used frozen peas instead of snow peas and used up some left-over tomato on top, you can also use chicken, tofu, fish, mushrooms, capsicum… really any veggie or meat you have left over.
Kate and M’s Friday night laksa
- 1.5-2 cakes of rice noodles
- 2 hard boiled eggs
- 1 small tin of light coconut milk
- Veggie stock or stock powder
- 2-3 tablespoons of good quality laksa paste (depending on how hot you like it and how much spice your paste has got)
- 3-4 spring onions, chopped finely
- Prawns (as many as you want)
- 4 florets of broccoli
- A handful of snow peas, chopped into bite sized pieces
- A handful of bean sprouts
- 1-2 teaspoons brown sugar
- 1-2 tablespoons lime juice
- To prepare rice noodles, place in bowl and cover with boiling water. Leave to soak for 3-5 mins (check your packet instructions) and when tender strain and divide into bottom of soup bowls. Don’t worry about these going cold or sticking together as this’ll be fixed when you pour the hot soup over.
- Get the eggs on to hard boil, everyone has their own method but I cover with cold water, put over medium heat and keep an eye on them until they come to the beginning of a simmer. When bubbles are just beginning to rise to the surface I put the timer on for 7 minutes. When done I drain and put under cold running water until cool enough to peel.
- I also cook the broccoli in the same pan as the hard boiled eggs, I just pop them in when there’s about 3-4 minutes to go.
- In heavy based saucepan add chopped spring onions and your laksa paste. Saute for a few minutes until fragrant.
- Add coconut milk and enough stock (or boiling water and stock powder) to make the volume of soup enough for 2 people (I just judge it by eye).
- Heat until simmering then throw in the prawns for 1-2 mins, then add the snow peas and simmer until both are cooked.
- Stir through the sugar and lime juice and adjust to taste.
- Divide the bean sprouts in half and arrange on top of noodles in bowls. Ladle soup over noodles and sprouts, dividing prawns and snow peas between the bowls.
- Finish off by topping with broccoli and halved, peeled eggs. If you’re feeling fancy you can garnish with some leftover spring onion or bean sprouts. In this picture I also used up the leftover tomato.