Prawn Laksa

Ingredients

200g vermicelli noodles

1 tbsp vegetable oil

1 onion, finely chopped

4 cloves medium sized garlic, minced

1 tbsp ginger, grated

2 tbsp red curry paste

1 tsp turmeric powder

2 cups coconut milk

3 cups chicken broth

200g prawns, peeled and deveined

1 tbsp fish sauce

1 tbsp lime juice

1 tsp brown sugar

Fresh cilantro for garnish

1 red chili, sliced (optional)

Bean sprouts / lime wedges for serving

Instructions

1. Cook the vermicelli noodles according to the package instructions. Drain and set aside.

2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened. Stir in the red curry paste and turmeric, cooking for another 1-2 minutes to release the aromas.

3. Pour in the chicken or seafood broth and coconut milk, stirring well to combine. Bring the mixture to a simmer.

4. Add the prawns to the broth and simmer for 3-4 minutes, or until they are pink and cooked through.

5. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasoning if needed, adding more lime juice for tang or fish sauce for saltiness.

6. Divide the cooked noodles between bowls. Ladle the hot laksa broth with prawns over the noodles.

7. Garnish with fresh cilantro or Thai basil, sliced chili, bean sprouts, and lime wedges. Serve immediately.