Sometimes I just need that Asian hit. I need it fast and I need it to be good. Whilst my mum taught me a great recipe for laksa – it takes nearly two hours from start to finish. I’ve come up with this recipe and it’s fail proof and the best part is, it’s made using things that are found in a regular pantry and it takes 10 minutes.
Make it vegan – notes at the end of recipe
2 stock cubes – vegetable or chicken
2 teaspoons fish sauce (or to taste)
2 tablespoons red curry paste
1/2 sheet rice vermicelli noodles
1/4 cup coconut cream
Protein of choice – cooked shredded chicken, tofu, raw or cooked prawns
Vegetables of choice – I like to use dark green leafy vegetables like baby spinach, bok choy and/or kale
Coriander, shallots, lime and eschallots, for garnish
1. Put the water, stock cubes, fish sauce and red curry paste into small saucepan and cook until boiling. Stir to make sure the cubes have dissolved.
2. Add the noodles to the saucepan and cook for as long as the packet says. Stir the noodles to prevent them clumping.
3. Add the coconut cream, protein and vegetables to the pan and cook until warmed through (if using raw prawns – until they are cooked).
4. Pour into a bowl and garnish with chopped coriander, shallots, a lime cheek and thinly sliced eschallots. Indulge.
Make it vegan substitutes:
Use vegan stock cubes
Sub fish sauce for salt
Use vegan friendly protein like tofu in place of chicken or prawns