Recipes

Malaysian Prawn Soup  

Serves 4

100 gm rice vermicelli
tofu, drained, cubed & patted dry
vegetable oil
2 tbsp laksa paste
1½ tspn shrimp paste
2 tspn turmeric
2 cans coconut cream
800 ml chicken stock, packet
16 green prawns, cleaned
½ iceberg lettuce, finely sliced
1 cup beanshoots
juice of 1 lime
1 bunch coriander, sliced

Pour boiling water over vermicelli, leave for 10-15 mins and drain.

Heat oil and fry tofu until golden. Drain and set aside.

Add laksa paste, shrimp paste, turmeric and a little coconut cream to the pan and stir. Once shrimp paste has dissolved, add rest of coconut cream and chicken stock, and boil for 10 mins.

Add prawns to mixture and gently cook until firm to the touch. Then add lime and coriander to taste.

Evenly divide lettuce, vermicelli, beanshoots and tofu into bowls. Then ladle liquid and prawns into each bowl.

We take a lot of care in the preparation of our recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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