Ingredients
1 Packet of Medium Sized Prawns (200 - 300 gms)
1 Tbsp Curry Paste (alternatively Thai Yellow Curry Paste)
1 Tbsp Fish Sauce or Shrimp Paste
3-4 Kaffir Lime Leaves
1 Fresh Red Chili Chopped in small slices (alternatively Chili Powder)
8-10 Small Sized Tofu Cubes
1 Cup Spinach Leaves
Half Onion Chopped Finely
2-3 Garlic Cloves (whole)
1 Tbsp Oil
1 Packet Coconut Milk (1 Glass)
Glass Noodles (according to serving)
Coriander or Spring Onion for Garnish
Method
Add the noodles in boiling water, as much as to immerse it in. Cook noodles for 20 mins. Remove excess water and keep noodles aside
In a separate pan, add oil to heat. After a minute add chopped onions and garlic. Once they turn golden brown, add the curry paste. For better consistency, dissolve the curry paste in hot water and pour that into the pan.
Now, add the pawns (after washing and cleaning them of course). Add fish sauce and red chilies. After 5 mins, add spinach, kaffir lime leaves and tofu. Let it all simmer for 5-10 mins. Reduce heat to low, and add in the coconut milk. Stir well. Add salt or spice according to taste.
Turn the stove off. Add Glass noodles to the laksa or serve the noodles separately in a bowl. Garnish with spring onions.
Serve with sides of Cucumber salad / Fried Egg / Peanut Salad / Sprout Salad
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