Curry Laksa
Recipe by Adrian Richardson
Serves 4 | 
20 minutes prep time | 
40 minutes cooking time
Ingredients
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500g whole prawns
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4 cups chicken broth (preferably homemade)
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1 tbsp AYAM™ Red Curry Paste
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2 tbsp extra virgin olive oil
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½ onion, thinly sliced
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1 sprig curry leaves
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1 long red chilli, chopped
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1 long green chilli, chopped
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2 cloves garlic, finely chopped
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3 tsp ginger, finely chopped
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1 tsp AYAM™ Curry Powder
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¼ cup AYAM™ Laksa Curry Paste
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½ bunch coriander, chopped
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½ bunch spring onions, chopped
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1 cup baby king brown mushrooms, roughly chopped
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1 cup AYAM™ Coconut Milk
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1 packet fresh udon noodles
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½ cup snow peas, sliced in half
To serve
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Tofu puffs
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Boiled egg
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Sliced spring onion
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Bean shoots
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Crispy fried shallots
Method
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Devein the prawns and remove the shells and heads and set aside. In a large pot, bring the chicken broth to the boil and add the prawn heads and shells. Stir through the red curry paste and let simmer for 15-20 minutes.
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In a separate large pot over medium heat, add the oil, onion, curry leaves, chillies, garlic and ginger. Sweat off for 2 minutes until softened. Stir through the curry powder, laksa paste, coriander and spring onions.
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Strain the stock through a sieve and pour into the pot with the onions, then add the mushrooms and coconut milk. Bring up to the boil.
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Add the udon noodles, deveined prawns, chicken from the homemade stock (if you have it) and snowpeas to the soup. Simmer for 3 minutes until the prawns are cooked then turn off the heat.
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Divide the soup between four bowls and top with tofu puffs, boiled egg, spring onion, bean shoots and crispy fried shallots.
