Video

NutritionSortLoading...
Loading...

500g rice noodles, cooked + drained

½ cup laksa paste (125ml)

8 garlic cloves, chopped finely

2 tbsp ginger, peeled and chopped finely

4 lemongrass stalks, smashed

800ml coconut cream

800ml coconut milk

2L chicken stock

1 tbsp sugar (or 2 tbsp coconut sugar)

600g prawns, shells and veins peeled

4 tbsp lime juice (or 2 limes)

2 tbsp fish sauce

2 cups bean sprouts

1 bunch Chinese broccoli

4 eggs, soft boiled and cut in half

Select allAdd

SortLoading...
Loading...

For garnish

Chilli Oil

Coriander, chopped and freeze the leftovers

Crispy fried shallots

Select allAdd

Instructions

1. Cook the rice noodles according to the package instructions, then set them aside. Boil the eggs for 7 mins. Peel and cut the eggs into halves then store in a separate bowl in fridge.

2. Heat a dash of vegetable oil in a large pot over medium heat. Add the laksa paste and cook for 2–3 minutes until fragrant. Add the garlic, ginger, and lemongrass (bruised), and sauté for another 2 minutes.

3. Pour in 600ml of the coconut cream (save the remaining 200ml for later) along with all the coconut milk. Bring to a gentle boil, then lower the heat and let it simmer for 5 minutes to reduce slightly.

4. Add the lime leaves and chicken stock, then bring it back to a boil.

5. Add the prawns, and vegetables. Let everything cook for about 2 minutes — it will continue to cook in the hot broth once removed from the heat.

6. Stir in the remaining coconut cream, a good squeeze of lime juice, fish sauce, and most of the bean sprouts (save a few for garnish with the chopped coriander)

7. To serve, divide the noodles between bowls and pour over the hot broth. Top with fresh cilantro, chili oil, crispy shallots, a soft-boiled egg, extra bean sprouts, and a wedge of lime. Boil another 4 eggs when the initial eggs run out.