Thai laksa

    Thai laksa

    Recipe photo: Thai laksa
    1

    Thai laksa

    (247)
    50min


    199 people made this

    About this recipe: This delicious Thai-style soup has coconut milk, prawns, mushrooms and spinach. Chicken may be substituted for the prawns. Either way, I love this soup anytime!

    Ingredients
    Serves: 4 

    • 55 g rice noodles (pad thai noodles)
    • 15 ml olive oil
    • 1 clove garlic, minced
    • 7 g minced lemon grass
    • 2 g ground ginger
    • 10 g red curry paste
    • 1 (32 ounce) carton chicken broth
    • 30 ml soy sauce
    • 10 g white sugar
    • 1 (13.5 ounce) can reduced-fat coconut milk
    • 65 g peeled and deveined medium shrimp
    • 35 g sliced mushrooms
    • 1 (10 ounce) bag baby spinach leaves
    • 30 ml fresh lime juice
    • 10 g chopped cilantro
    • 2 green onions, thinly sliced

    Directions
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Cook noodles in a large saucepan of boiling water until tender and then drain. Rinse under cold water.
    2. Heat oil in a large saucepan over medium heat. Add the garlic, lemon grass and ginger and gently cook until fragrant. Add the curry paste and cook 30 seconds. Add the stock, soy sauce and sugar and bring to a boil. Reduce the heat and simmer 20 minutes.
    3. Stir in coconut milk, prawns, mushrooms, spinach, lime juice, and coriander. Cook for 5 minutes or until prawns just change colour.
    4. To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with spring onion.
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    Reviews and ratings
    Global ratings:
    (247)

    Reviews in English (191)

    by
    0

    my family loved this dish!  -  11 Jan 2011

    by
    83

    I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the thai curry soup at noodles and company. I think I succeeded.  -  27 Mar 2008  (Review from Allrecipes US | Canada)

    by
    53

    This was pretty good but not spectacular. I added more goodies, some snap peas and red peppers. I think next time I'll skip the lime juice and soy, a good curry paste has enough salt and sour in it so it might be better balance without. For those who skipped the lemon grass, in Thailand they never hack up the lemon grass. Hit it with the handle of your knife or a meat cleaver, then tie it into a knot. Throw it in the pot and let it simmer then simply remove the whole piece before serving :-)  -  18 Aug 2011  (Review from Allrecipes US | Canada)

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