A warm, comforting bowl of vibrant laksa—perfect for chilly days—made easy with a rich, ready-to-use curry paste. We’ve added prawns, broccoli and bok choy, but the beauty of this dish lies in its flexibility to suit your favourite proteins and veggies.
Ingredients
Laksa broth
- 2 tablespoons Maggi Laksa Paste (52540)
- 400ml tin full fat coconut milk
- 600ml water
- 12 raw prawns, shelled with tail on
Noodles & vegetables
- 2 cups Edgell Frozen Broccoli Florets (2926)
- 1 bunch bok choy, end removed and sliced into 4
- 2 cakes vermicelli rice noodles, cooked as per packet instructions
- ¾ cup fresh bean sprouts
To serve
- Dragon & Phoenix Fried Onions (90879)
- Lime wedges
- Red chilli, sliced
- Thai basil or coriander
Method
1. To make the laksa broth
Place a medium-sized saucepan over low heat and add the curry paste. Cook for 1 minute, until just bubbling. Add the coconut milk and water. Increase the heat and bring to a gentle boil. Simmer for 5 minutes.
Add the prawns to the broth, stir and continue to simmer for 1 minute. The prawns will cook very quickly—once they turn opaque (no visible translucency), remove the saucepan from the heat and set aside. They will continue to cook in the broth while you prepare the vegetables.
2. To prep the vegetables
Bring a small saucepan of water to the boil. Once boiling, add the broccoli and cook for about 3 minutes. Add the bok choy, turn off the heat and allow it to wilt.
3. To assemble
Arrange the vermicelli noodles evenly among four deep soup bowls. Using tongs, remove the prawns from the broth and place three into each bowl. Top with the cooked greens. Gently ladle the broth into each bowl and finish with crunchy bean sprouts.
4. To serve
Garnish each bowl with fried onions, a lime wedge, fresh chilli and herbs of your choice.
Note: You may prefer to serve the crispy onions on the side —this way, they won’t go soggy.
