Recipe chosen:
Prawn Laksa
- 125g rice stick noodles (I used a packet of Fantastic fresh rice noodles)
- 4 tbsp red curry paste
- 300g peeled and cleaned prawns
- 625ml chicken stock
- 270ml can light coconut milk
- 1 large carrot, cut into short thin sticks
- 100g shiitake mushrooms, thinly sliced (I used a handful of dried sliced shiitakes)
- 125g green beans, diagonally sliced
- 3 baby bok choy, leaves separated, washed, shredded (I used choy sum)
- 1 tsp brown sugar, optional (omitted)
- 100g bean sprouts
- 1/2 cup coriander leaves
- lime wedges (I used lemon)
Procedure (condensed)
- Cook noodles in hot water, then divide into four bowls (I stirred them into the soup in the pot)
- Cook prawns and curry paste in wok or frypan. Add stock, coconut milk, and simmer.
- Add vegies and simmer.
- Ladle into bowls and top with bean sprouts and coriander, with lime on the side.
The verdict: This was a tasty laksa with lots of vegies to pad it out – I usually only include asian greens in my laksa. I prefer it with more noodles than in these four serves, but that’s the low GI influence I suppose! (we had more than one “serve” each) I’ll definitely be using these vegies in laksa in the future, but I think I’ll stick to using proper Laksa paste instead of using the thai red curry paste.