Laksa but FASTER

Ingredients

• 1 tablespoon Vegetable Oil (neutral oil for sautéing)
• 2 tablespoons Red Curry Paste (store‑bought Thai red curry paste)
• 1 teaspoon Curry Powder (mild curry powder; can substitute garam masala)
• 5 leaves Vietnamese Mint (Luxa Leaf) (optional, adds authentic laksa aroma)
• 400 ml Coconut Milk (full‑fat canned coconut milk)
• 4 cups Chicken Stock (made from stock cubes dissolved in water)
• 1 teaspoon Granulated Sugar (balances the heat)
• 1 tablespoon Fish Sauce (adds umami; use low‑sodium if preferred)
• 200 g Laksa Rice Vermicelli Noodles (dry rice noodles; can substitute any thin wheat or rice noodle)
• 200 g Frozen Peeled Prawns (thawed; can substitute chicken thigh strips)
• 8 pieces Frozen Dumplings (store‑bought, any flavor you like; keep separate from broth)
• 150 g Baby Bok Choy (washed and roughly chopped; can use frozen spinach)
• 1 large Egg (soft‑boiled or poached; optional topping)
• 1 piece Lime Wedge (for serving; optional)
• 2 tablespoons Fresh Cilantro (chopped, for garnish; optional)

Instructions

1. Sauté aromatics

   Heat the vegetable oil in a wok over medium heat. Add the red curry paste and stir‑fry for 30 seconds until fragrant, then sprinkle in the curry powder and continue stirring for another 30 seconds.

   Time: PT2M

   Temperature: Medium heat

2. Build the broth

   Stir in the coconut milk, chicken stock, sugar, and fish sauce. Add the optional Vietnamese mint leaves. Bring the mixture to a gentle boil, then reduce to a simmer for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: Simmer

3. Cook the noodles separately

   Bring a pot of water to a boil, add the rice vermicelli noodles, and stir gently to separate. Cook according to package instructions (about 3‑4 minutes), then drain in a colander and set aside.

   Time: PT5M

   Temperature: Boiling

4. Poach the prawns

   Add the thawed prawns to the simmering broth. Cook for 2‑3 minutes, just until they turn pink and opaque.

   Time: PT3M

   Temperature: Simmer

5. Cook the dumplings

   In a separate pot of boiling water, drop the frozen dumplings. Boil for 4‑5 minutes until they float and are heated through. Remove with a slotted spoon and set aside.

   Time: PT5M

   Temperature: Boiling

6. Blanch the greens

   Using the same water from the dumplings, briefly blanch the bok choy (or spinach) for 1‑2 minutes until bright green and just tender. Drain and set aside.

   Time: PT2M

   Temperature: Boiling

7. Assemble the bowls

   Divide the cooked noodles among serving bowls. Ladle hot broth over the noodles, then top with prawns, dumplings, blanched greens, a soft‑boiled egg (if using), extra mint leaves, cilantro, and a lime wedge.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

20g

Fiber

3g