Ready to be garnished with a squeeze of fresh lime juice, bean sprouts, maybe some cilantro sprigs and a few fresh sliced hot peppers – then drizzle more sauce over top and enjoy!

Laksa …. or Thai curry noodle soup …. whatever you call this, you are going to L O V E the exquisitely well balanced flavours in this noodle bowl.  This dish is so versatile and can be a completely vegetarian or even vegan dinner with a few tweaks.

• 1 tbsp vegetable oil
• 10 prawns/shrimp , peeled and deveined 
• or
• 1 chicken breast, finely sliced
• 2 garlic cloves , finely grated
• 2 tsp ginger , finely grated
• 1 stalk lemongrass , peeled, finely grated 
• 1 tbsp brown sugar
• 1 1/2 tbsp fish sauce
• 1 tbsp Penang curry paste
• 1 tsp coriander powder
• 2 tsp chilli garlic paste or other chilli paste , adjust to taste 
• about 4-5 cups of fresh vegetables – sliced and ready to be added to the broth
• 400 g/14oz coconut milk
• 2 cups /500ml chicken broth (or vegetable)
• 3 kaffir lime leaves
• 2 slices fresh galangal
• 2 tsp lime zest (1 lime)
• 200 g / 7 oz fresh egg noodles, prepared per packet (although really you can use any noodle)
• Big handful bean sprouts

Have everything ready to go before you start cooking, and it will all come together quickly.

• Lime wedges
• Fresh coriander/cilantro leaves
• Sliced red onion or scallions

Did you even know lemongrass could be grated?  So easy and quick!

 

Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.

Add chicken broth and coconut milk. Stir and bring to simmer, add lime leaves and galangal.

Simmer for 2 minutes, then add lime zest and return prawns and chicken into broth, heat just until cooked through.

Tonight’s bowl of laksa included mushrooms, snap peas, sweet peppers, zucchini & cauliflower.