Forget takeaway when in less than 30 minutes you can prep, cook and have this tasty quick pumpkin and prawn laksa on the table.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 5 mins soaking time
+ 5 mins soaking time
Ingredients
⅓ cup (100g) laksa paste
1 tbs finely grated ginger
½ stem lemongrass, coarsely chopped
4 lime leaves, coarsely torn
600g butternut pumpkin, peeled, seeded, cut into 1cm pieces
2 cups (500ml) salt-reduced fish or chicken stock
400ml can coconut milk
600g raw prawns, peeled leaving tails intact, deveined
1 bunch choy sum, trimmed
2 tbs lime juice
1 tbs brown sugar
2 tsp fish sauce
100g dried rice stick noodles
Bean sprouts, to serve
Coriander leaves, to serve
Mint leaves, to serve
Thinly sliced spring onion, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1 min or until aromatic. Add ginger, lemongrass and lime leaf and cook, stirring, for 30 secs. Add the pumpkin, stock, coconut milk and 2 cups (500ml) water. Bring to a simmer. Cook for 10 mins or until pumpkin is tender.
Step 2
Add prawns to the pumpkin mixture and cook for 3 mins or until the prawns curl and change colour. Stir in choy sum. Remove from heat. Add lime juice, sugar and fish sauce. Stir to combine.
Step 3
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain well.
Step 4
Divide the noodles among serving bowls. Ladle over the soup. Top with bean sprouts, coriander, mint and spring onion. Serve immediately.
