Ingredients:
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- Red curry paste
- 400ml (14 fl oz) can coconut milk
- 4 laksa (Vietnamese mint) leaves
- 4 cups chicken stock
- 1 tsp sugar, plus extra to taste
- 2 tbsp fish sauce, plus extra to taste
- 400g (14 oz) dried laksa noodles (or noodles of your choice)
- 400g (14 oz) peeled prawns, tail on, deveined (optional)
- 12 frozen dumplings
- 2 bok choy, trimmed, rinsed, cut into large chunks
- 2 soft boiled eggs, halved, to serve
- bean shoots, to serve
Method:
- Get a large pot for boiling water
- While you wait for it to boil, Oil should be heated over medium-high heat in a different wok or saucepan. Stirring constantly, add the curry paste and powder and simmer for 30 seconds or until aromatic. If using, add the laksa leaves and mix well. Coconut milk, chicken stock, sugar, and fish sauce should then be added. To give the flavors a chance to get along, bring to a simmer and cook for five minutes.
- Noodles should be cooked in boiling water according package directions or until just tender. Drain the noodles, then divide them into four serving bowls using tongs.
- The prawns should be added to the laksa soup and simmered for around three minutes.
- After scooping out the noodles, put the dumplings to the same pot of boiling noodles and simmer for an additional 4-5 minutes, or until well done. Drain and distribute among the serving bowls using a slotted spoon. Bok choy should be blanched for 30 seconds in the same boiling water before being added to the serving bowl.
- If necessary, season the laksa soup with additional fish sauce and sugar after tasting it. Pour your laksa over the noodles and, if using, garnish with bean sprouts, egg halves, and laksa leaves.
