I love laksa but it is amazingly high in fat content – and this is even worse as coconut milk is a saturated fat. But replace it with stock and light or reduced fat coconut milk and be sure to use rice noodles rather than the higher fat wheat ones and you can enjoy it without guilt. Just keep up the flavour with herbs and spices.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
100g dried or 200g fresh rice noodles
1 teaspoon peanut oil
1 stalk lemon grass, white only finely chopped
2 tablespoons laksa paste
3 cups (750ml) chicken or fish stock
1 cup (250ml) reduced fat or light coconut milk
500g green prawns, peeled
200g firm tofu, cut in cubes
Juice of 1 lime
1 bunch mint, leaves only
2 cups bean shoots
1 cucumber, grated
4 red chillies, finely chopped
- Place dried noodles (if using) in a bowl and cover with boiling water.
- Place oil in a large, non-stick frypan. Stir-fry lemon grass and add laksa paste and stir until aromatic.
- Pour in the stock and coconut milk and bring to the boil. Simmer a couple of minutes to develop the flavours.
- Add prawns and tofu and cook only until prawns are opaque. Add lime juice and remove from heat.
- Drain noodles and divide between serving bowls. Ladle laksa over the noodles.
- Top with mint and bean shoots and serve with a side dish of extra mint, bean shoots, cucumber and chillies for personal taste.