This speedy semi-homemade spicy prawn and noodle soup uses a mix of store-bought curry paste, bouillon and coconut milk. The unusual addition of peanut butter imparts a nutty depth to the flavorful broth. Succulent prawns, rice vermicelli and fresh bok choy add textural contrast, whilst the acidity of lime juice balances the richness.

Though my recipe is by no means authentic, I assure you it’s uncomplicated and satisfying. Just like comfort food should be.

Recipe

Easy Prawn Laksa

(Makes 2 servings)

Ingredients

250 gms tail-on prawns, deveined
1/8 tsp turmeric powder
1/2 tsp red chilli powder
1 1/2 tbsp coconut oil, divided
1/4 cup chopped spring onions
1 green chilli, finely chopped
2 1/2 tbsp Thai red or yellow curry paste
1 1/4 cups canned coconut milk, divided
1 chicken or prawn bouillon cubes
2 1/2 cups hot water (add more if you prefer a thinner broth)
1 tbsp fish sauce
1 tbsp powdered jaggery/brown sugar (or to taste)
1 tbsp creamy peanut butter (optional)
1/2 tsp red chilli flakes
1/2 tsp sesame oil
100 grams rice vermicelli or ramen noodles
1 small head bock choy, roughly chopped
Juice of 1/2 lime (or to taste)
Salt and black pepper to taste
1 tbsp chopped cilantro, to garnish

Method

In a mixing bowl, combine the prawns with the turmeric, red chilli powder and 1/4 teaspoon of salt. Mix well and set aside for 30 minutes.

In a heavy-based pan, heat 1 tablespoon of coconut oil over a medium flame. Add the marinated prawns and flash fry on both sides until they turn opaque. Use tongs to remove them from the pan and set them aside.

Add the remaining 1/2 teaspoon of oil into the pan. Add the spring onions and green chilli. Saute until the onions turn translucent.

Add the curry paste. Stir-fry for a few minutes. Add 1 cup of coconut milk, the bouillon cubes and hot water. Whisk until incorporated.

Once the mixture reaches a gentle boil, stir in the fish sauce, powdered jaggery, peanut butter, red chilli flakes, sesame oil and the noodles. Lower the heat and simmer until the noodles are soft.

Add the fried prawns and the bok choy into the laksa broth. Stir until the bok choy wilts. Squeeze in the lime juice and season to taste with salt and pepper as needed (chances are, you probably won’t need more salt since the curry paste, bouillon, fish sauce and peanut butter already contain enough).

Garnish the laksa with the chopped the cilantro and serve hot.