The Thai laksa is quite common dish in Southern Thailand, the dish is probably influenced by its neighbor the Malaysian laksa lemak or curry laksa. Thai laksa employs red curry paste, chicken broth and coconut milk, hence it can be categorized as curry laksa, and yet it demonstrate some similar traits of Thai favourite tom yum goong, such as generous amount of lemongrass, prawns and button mushrooms. Thai laksa uses rice noodles, garlic, lemongrass, ginger, red curry paste, chicken stock, soy sauce, sugar, coconut milk, prawns, button mushrooms, spinach, lime juice, coriander and onions.
Ingredients (Serves: 4)
- 55 g rice noodles (pad thai noodles)
- 15 ml cooking oil
- 1 clove garlic, minced
- 7 g minced lemongrass
- 2 g ground ginger
- 10 g red curry paste
- 1 (32 ounce) carton chicken broth
- 30 ml soy sauce
- 10 g white sugar
- 1 (13.5 ounce) can reduced-fat coconut milk
- 65 g peeled and deveined medium shrimp
- 35 g sliced mushrooms
- 1 (10 ounce) bag baby spinach leaves
- 30 ml fresh lime juice
- 10 g chopped cilantro
- 2 green onions, thinly sliced
- Cook noodles in a large saucepan of boiling water until tender and then drain. Rinse under cold water.
- Heat oil in a large saucepan over medium heat. Add the garlic, lemon grass and ginger and gently cook until fragrant. Add the curry paste and cook 30 seconds. Add the stock, soy sauce and sugar and bring to a boil. Reduce the heat and simmer 20 minutes.
- Stir in coconut milk, prawns, mushrooms, spinach, lime juice, and coriander. Cook for 5 minutes or until prawns just change colour.
- To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with spring onion.