Singapore Coconut and Prawn Laksa

Name: Singapore Coconut and Prawn Laksa
Yield: Serves 4
Cuisine: Singapore
Ingredients: 110 g/3¾ oz/1¼ cups bean sprouts; 1 red chilli; 1 tsp tamarind paste; 1 tsp shrimp paste; ½ tsp turmeric; 2 tbsp vegetable oil; 110 g/3¾ oz rice noodles; 400 ml/14 fl oz/1½ cups coconut milk; 2 lemongrass stalks; coriander sprigs, to serve; 250 g/9 oz raw large king prawns, peeled and deveined; sea salt; 4 garlic cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

1 tsp tamarind paste
400 ml/14 fl oz/1½

Asia
Singapore
Pescatarian
Soup
South East Asia
Spicy

Method

To prepare the spice paste, remove the really tough outer leaves of the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly slice each lemongrass stalk into rings. You should see a purple band in the rings. Stop slicing when there are no more purple bands, as the tops will be too tough to eat. Set the tops aside to add to the laksa later an