This warming soup recipe can be thrown together in just 30 minutes.
Serves: 4
INGREDIENTS
2 tablespoons rice bran oil
4 shallots, thinly sliced
2 cloves garlic, minced
1 tablespoon finely grated fresh ginger
½ red chilli, seeds removed and roughly chopped (optional)
2 tablespoons Thai red curry paste
1 makrut (kaffir) lime leaf, finely chopped
2 x 400ml tins coconut milk
1½ cups chicken stock
1 tablespoon fish sauce
300 grams pumpkin, peeled and diced
100 grams raw prawn cutlets
300 grams firm white fish fillets, sliced into 3cm chunks
4 stems broccolini, quartered
2 teaspoons palm sugar (see Cook’s note) or brown sugar
juice 1 lime
300 grams rice noodles
To serve
1 cup mung beans
1 spring onion, thinly sliced
½ red chilli, thinly sliced
¼ cup coriander leaves
¼ cup basil or mint leaves
2 tablespoons fried shallots
1 lime, cut into wedges
METHOD
Heat the oil in a large, heavy-based saucepan. Add the shallots, garlic, ginger and chilli and fry over a low heat, stirring frequently. Add the red curry paste and cook for 2 minutes.
Add the chopped lime leaf, coconut milk, chicken stock, fish sauce and pumpkin and bring to a simmer. Cook for 10-12 minutes or until the pumpkin is tender. Add the broccolini, fish, prawn cutlets, palm sugar and lime juice and cook for a further 4 minutes, or until the seafood is cooked through.
Bring a large pot of salted water to the boil. Cook noodles for about 2-4 minutes until soft.
To serve: Divide noodles among four bowls, ladle over laksa and top with accompaniments.
Cook’s note: Palm sugar is available from any good Asian grocer. If you can’t find any, it can be replaced with brown sugar.
Wine match: Grove Mill Sauvignon Blanc
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!