Directions
I am a fan of asian food and flavors. Today’s recipe is an easy to make and delicious soup with fish and prawns.
300 g white flesh fish, fillets, roughly chopped
200 g of king prawns, peeled (6 pcs)
4 spring onions, sliced
3 garlic cloves, finely chopped
2 tsp ginger, finely chopped
1/2 red chilli pepper, finely chopped
1 stick of lemongrass, finely chopped
1 tbsp of vegetable oil
2 tbsp Thai red curry paste
2 tbsp turmeric
400 ml of coconut milk
400 ml fish stock or water
1 lime, juice
1 tbsp of fish sauce
1 tsp peanut butter
200g of rice noodles, cooked according package instructions
Heat the oil in a large pan and add the chopped veggies: spring onions, garlic, ginger, red chilli and lemongrass. Stir-fry over medium – high heat for 2 minutes.
Add the curry paste and turmeric and cook for 30 seconds or until fragrant.
Add the fish and stir-fry for a minute. Add the coconut milk and water and simmer for 5 minutes.
Add the prawns, the fish sauce, peanut butter and simmer gently for 5-7 minutes or until the prawns are cooked.
Divide noodles between serving bowls and ladle your laksa over. Serve with lime juice and chopped aromatic leaves.
Enjoy!
