Prawn Laksa is a type of recipe popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.

Ingredients

2 tablespoons peanut oil

2 cloves garlic, minced

1 teaspoon turmeric

2 teaspoons red curry paste

11/2 cups low fat coconut milk

1 teaspoon brown sugar

1/2teaspoon sea salt

2 tablespoons fish sauce

100 g dried Laksa noodles

1 tablespoon lemon juice

2 tablespoons coriander leaves

21/2 cups chicken or vegetable stock

20 large raw prawns 1 peeled and deveined

10 button mushrooms 1 wiped clean and quartered

2 spring onions, white and green parts sliced and separated

Method

Heat the oil in a large saucepan over a medium heat.

Add the white part of the spring onions and saute for 1 minute. Add garlic, turmeric 1 curry paste and cook for 1 minute, stirring.

Add stock, coconut milk, sugar, salt and fish sauce and bring to the boil. Reduce heat and simmer for 2 minutes, uncovered.

While the soup is simmering, soak the noodles in boiling water for 10 minutes.

Add the mushrooms to the soup, return to boil and cook for 2 minutes. Add the prawns and cook for 2 minutes. Stir in the lemon juice.

Drain the noodles under cold water, place in the bottom of the soup bowls, sprinkle with green spring onions and fresh coriander leaves and ladle the laksa soup on top.