With these cold winter nights drawing there is nothing better than a hot bowl of laksa to warm you up. Its not only extremely quick (10 minutes start to finish-really!) but incredibly versatile too so you can be pimp and tweak it to whatever you fancy.
A laksa is a kind of spicy curry soup usually made with vermicelli noodles with a coconut base. I often omit the noodles for a lighter dish for a quick lunch, but if you wish to add some noodles you can add some softened vermicelli (or pre cooked bought in packets) with the cherry tomatoes. Alternately you can serve this with some steamed jasmine rice if you prefer.
2-3tsp laska paste (available from most supermarkets can be hot or mild)
12-16 prawns peeled and deveined
1 Can coconut milk
12 cherry tomatoes
100g sugar snap peas
Fish sauce and juice of a lime to taste
A pinch of sugar
A handful of chopped coriander
Place the laska paste with the coconut milk and sugar in a pan and bring to the boil. Boil for one minute then add the chicken and the tomatoes and simmer for a further 2-3 minutes. Add the sugar snap peas and simmer for one more minute.
Season with the lime juice and fish sauce.
Garnish with chopped herbs and serve with steamed Thai rice.
This dish works very well with beef, duck or chicken instead of the prawns. Also why not try adding some baby corn, bean sprouts, mushrooms, water chestnuts, courgette noodles…