Laksa with Royal Prawns

An aromatic Malaysian laksa — a spicy dish with tender prawns in a coconut sauce based on red curry paste. Rice noodles absorb the rich, slightly fiery broth, which is complemented by fresh lime and cilantro.

Ingredients

• 1 tbsp Olive oil
• 1 pcs Red chili pepper
• 2 tbsp Red Thai curry paste
• 1 pcs Vegetable bouillon cube
• 400 ml Coconut milk
• 2 tsp Fish sauce
• 100 g Rice noodles
• 2 pcs Lime
• 150 g Royal prawns
• 0.5 bunch Fresh cilantro

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the sliced red chili pepper and cook for 1 minute, then add the red curry paste. Stir well and cook for another 1 minute until fragrant.
2. In a large pitcher, dissolve the vegetable bouillon cube in 700 ml of boiling water. Pour the prepared broth into the saucepan with the curry paste and stir well. Add the coconut milk and bring to a boil.
3. Season the dish with fish sauce and salt and black pepper to taste. Add the rice noodles to the boiling broth and cook for 3–4 minutes until tender, stirring occasionally.
4. Squeeze the juice of half a lime directly into the saucepan. Add the prawns and cook for 2–3 minutes until they are fully heated through and turn pink.
5. Ladle the laksa into serving bowls. Generously sprinkle with fresh cilantro and serve with lime wedges, which guests can squeeze to taste.