There’s nothing like a bit of spice to make Brenda react and indeed I like to get a reaction, which in this case was positive. Had it been anything other than that, she’d have been carted out feet first in a body bag I can tell you. This is a superlative red curry soup that uses Asian spices and plenty of inspiration from Thai cuisine. It’s easy to put together and with the help of some fantastic fresh red curry paste (available from some supermarkets and Asian food emporia), you can be eating in under an hour from initial preparation. It’s a good evening choice for a light bite after a hard day at work, and can be eaten as a starter or a main.
Ingredients: serves 3
• 1 tbsp of vegetable oil
• 200g red curry paste
• 750ml fresh chicken stock
• 1 tsp palm sugar
• 300 g chicken thigh fillets, thinly sliced
• 18 raw king prawns, shelled, de-veined
• 400 ml coconut milk
• 200 g beansprouts
• 300 g fresh vermicelli rice noodles
• 8 medium size mushrooms quartered
• bunch of spring onions sliced,
• bunch of coriander
• 3 Lime wedges, and juice of a lime
• 2 red chillies
Standing time: Serve immediately
Cook laksa paste in tbsp of vegetable oil and cook, stirring, for 2 minutes or until fragrant. Add stock and sugar. Stir to combine, then bring to a simmer. Add chicken, return to a simmer and cook for 4 minutes. Add prawns and cook for 1 minute.
Add coconut milk and beansprouts. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes or until prawns are just tender, beansprouts are wilted and are heated through. Add juice from a lime.
Meanwhile, place noodles in a large bowl. Microwave the noodles for a minute. Divide noodles, then ladle laksa mixture among the bowls. Add some chopped red chillies, coriander and spring onion and serve immediately with lime wedges.