CrescentHollow Cookbook

Servings: 4

Prep Time: 10 minutes

Total Time: 30 minutes

Source: Mealthy

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Ingredients

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1 tbsp olive oil

2 red chili peppers, thinly sliced

1/4 cup laksa paste (Asian section of grocery store)

2 cloves minced garlic

6 cups vegetable stock

1 (15 oz) can coconut milk

1 tbsp fish sauce

400 grams rice noodles

16 oz cooked king prawn or large shrimp

2 limes, juiced

1/3 cup chopped fresh cilantro

lime wedges

 

Directions

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Heat olive oil in a large saucepan over medium-high heat.  Cook Chile in hot oil until fragrant, about 1 minute.  Add laksa paste and garlic; stir and cook for 1 minute more.

 

Pour vegetable stock, coconut milk, and fish sauce into the saucepan; bring broth to a boil.  Add rice noodles and cook until tender, about 4 minutes.

 

Stir prawns and lime juice into the broth; cook until heated through, about 4 minutes more.

 

Divide soup amount 4 bowls; garnish with cilantro and lime.