Laksa

As the old AM TOP40 Radio announcer would say, “And the hits just keep coming …” This describes my life at the moment as rapid-paced, demanding, and damned enjoyable, possibly the best time I’ve had in a very long time. With projects being projected, studies being studied, and exams being examined, I need good food, and I need it fast, so I reach for my kitchen staples, chicken stock, curry paste, spices, noodles, and frozen protein. If one has a roasted chicken, the meat can be shredded and included as well.

To generate a vegetarian version, one can use a vegetarian curry paste, veggie stock, and crispy fried tofu.

For this meal, I’ve some frozen dumplings and shrimp (large enough that they classify as prawns), so this is more of a generate a soup and assemble. No more than 30 minutes from the walk into the kitchen to sit down at the table.

From Wikipedia:

Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam (tamarind or gelugur).

Prawn and Dumpling Laksa

Rich, spicy coconut soup, sweet shrimp, and tender dumplings

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Lunch, Main Course, Soup, Stew

Cuisine Asian, SouthEast Asia, Thai

Servings 2

Calories 719 kcal

Ingredients

  

1x2x3x

• 3 oz Rice Noodles Medium Size
• 2-3 tbsp Red Curry Paste adjust to taste
• 14 oz Coconut Milk One can, 14 oz.
• 3 cups Chicken Stock
• 6-10 ea Shrimp 16-20 Count, deveined, shelled cooked
• 6-10 ea Frozen Dumplings Cooked, per package directions
• 2 tbsp Curry Powder Mild or Wild
• 1 small Onion Peeled, sliced thinly
• 1 tbsp Ground Ginger
• 1 tbsp Minced Garlic

Instructions

 

• In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft, drain and refresh under cold water. (Read the package instructions)
• Heat 1 tbsp olive oil in a large sauté pan and soften the onion. Stir in red curry paste and fry for 1 minute. Add the curry powder, ginger, and garlic and fry until fragrant. 
• Add the coconut milk and chicken or vegetable stock. Bring to a simmer and add prawns, dumplings. Simmer for 3 minutes or until heated through.
• Divide the noodles between 2 bowls and pour over the laksa sauce. Top with spring onions and a few fresh coriander leaves. Serve with lime wedges, to squeeze over.

Notes

Hearty, filling, tasty and quick.  Just the ticket for those rock and roll days.

The add-ins to this are limited only by your imagination.  Snow peas and carrot matchsticks come to mind, or dump the noodles and serve this over rice.  Add bias-cut chili peppers for that extra kick.

Nutrition

Calories: 719kcalCarbohydrates: 60gProtein: 16gFat: 49gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 635mgPotassium: 920mgFiber: 3gSugar: 7gVitamin A: 2432IUVitamin C: 5mgCalcium: 105mgIron: 10mg

Keyword Curry, Dumpling, Prawn, Shrimp, Soup

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