Prawn Laksa
This has to be one of Australia's most popular dishes! With MFM's Immune Booster Broth you can make it quite simply and quickly. And it's a flavoursome triumph!!!
The time consuming element here is the laksa paste. I made one from scratch but you can easily substitute for a store-bought red curry paste. Try not to skimp on quality though, choose brands like Church Farm which you can buy online or from specialty stores. The ingredients list should be free from any fillers or unusual ingredient names!
For 2 serves
- 1 litre MFM Immune Bosster Broth
- 2 tablespoons Red Curry or Laksa paste
- 1 tablespoon sesame oil
- 100 mls coconut cream
- 6 prawns
- 1 bok choy
- Small handful of cashew
- Chopped coriander
- Chopped chilli
- Lime wedge
- 2 portions of Vermicelli noodles
Fry the laksa paste in the sesame oil until it's nice and fragrant, making sure you dont brown or burn it. Then pour in the broth and coconut cream and bring to a gentle simmer.
Meanwhile in seperate saucepan, cook the noodles until al dente and set aside, rinsing under cool water so they don't stick together!
Add the bok choy and prawns to the broth. Cook for a few minutes, neither needs very long. Then gently pour the liquid into two bowls. Use tongs to transfer the noodles, bok choy and prawns to the bowl. Top with cashew, coriander, chilli and a big squeeze of lime.
