Prawn and pumpkin laksa
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Time to make:
30 mins, prep 10 mins, cook 20 mins
$5.92 per serve
(at time of publication)
Full ingredients list:
- 1 bunch coriander with roots
- 2 teaspoons olive oil
- 4 green onions, finely chopped
- 100g bottled laksa paste
- 270ml can reduced-fat coconut milk
- 500g pumpkin, peeled, cut into 2cm cubes
- 2 teaspoons brown sugar
- 1 lime, juiced
- 200g dry rice stick noodles
- 20 medium green prawns, peeled, deveined
- 2 small red chillies, thinly sliced, to serve (optional)
- lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Wash coriander. Cut roots, including 2cm of stalk, from coriander and finely chop. Remove leaves, place in a bowl, cover and chill until required.
Step 2 Heat oil in a large, deep saucepan over medium heat. Add onion and coriander root. Cook for 1 minute. Stir in laksa paste. Cook for 1–2 minutes or until fragrant. Add coconut milk and 4 1/2 cups water. Bring to the boil.
Step 3 Add pumpkin. Return to the boil. Reduce heat and simmer for 15 minutes or until pumpkin is tender. Stir in sugar and lime juice.
Step 4 Meanwhile, place noodles into a large bowl. Cover with boiling water and stand for 10 minutes or until tender. Drain. Divide noodles among 4 bowls.
Step 5 Add prawns to soup. Cook for 3–4 minutes or until cooked through. Ladle soup over noodles. Top with coriander leaves and chilli. Serve with lime.
This recipe is not suitable for those following a low-sodium diet.
About this recipe
First published: June 2009