King Prawn Laksa Soup
This punchy, vibrant soup inspired by the Indonesian laksa is moorish and packed full of flavour. Perfect for batch cooking, freezing the soup base for a quick midweek dinner. Simply swap the prawns for tofu to make a veggie alternative.
Dairy Free
55 minutes
Serves 2
Ingredients
- 1 large or 2 small banana shallots, peeled and roughly chopped
- 3cm piece of fresh ginger, peeled
- 2 garlic cloves, peeled
- 2 lemongrass, trimmed and outer leaves removed
- 1 red chilli, trimmed and halved
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 300ml coconut milk
- 10 raw, peeled king prawns, deveined
- 1 tbsp vegetable oil
- 500ml Freja bone chicken or vegetable broth
- 2-3 tbsp fish sauce
- 1 tbsp brown sugar
- 100g rice noodles (2 nests)
- 2 Enriched eggs
- 35g panko breadcrumbs
- 100g sugar snaps, sliced in half diagonally
- 2 limes, 1 juice only, 1 cut into wedges
- 4 sprigs fresh coriander, leaves picked
Method
- Blend the shallots, ginger, garlic, lemongrass, chilli along with the turmeric, cumin and 4 tbsp coconut milk until a smooth paste.
- Remove 1 tbsp paste to a bowl and add the prawns to coat in the marinade.
- Place a wok or large, high sided frying pan over a medium-high heat with the oil. Add the remaining paste and cook for 2-3 mins, stirring constantly. Pour in the Freja bone broth, remaining coconut milk, fish sauce and brown sugar. Bring together and simmer for 10-15 mins, until thickened a little.
- Cook the rice noodles according to pack instructions and drain under cold water. Add to 2 serving bowls.
- Fill a saucepan with water and bring to the boil. Boil the eggs for 7 mins, until jammy and soft. Drain and plunge into iced water.
- Heat the air fryer to 180°C. Tip the panko breadcrumbs into a shallow bowl. Coat the prawns in the breadcrumbs. Arrange in the air fryer tray and spray with cooking spray. Cook for 4-6 mins until golden and crisp.
- Add the sugar snaps to the soup and cook for 1 min, until just cooked and crunchy.
- Squeeze the juice of 1 lime in and divide the soup between the two bowls over the noodles.
- Halve each egg and top the soup, along with the crispy prawns and coriander leaves. Serve with extra lime wedges on the side.
