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TastyBag Trial – Prawn Laksa

I recently signed up for a week’s trial of TastyBag, a food concept company that delivers recipes and groceries on a weekly subscription basis to your door.  I made their recipe of prawn laksa over the weekend for a dinner party, and my guests gave the dish great reviews.  However, one thing I didn’t like was the amount of prep time it took to trim and wash the vegetables.  It also took me 20 minutes to devein the shrimp, which was a bit of a hassle.  

Overall though, the dish had powerful aroma and vibrant colours, all inspirations for a healthy appetite!  

What you’ll need (for 4 people):

  • 500g shrimp (shelled and deveined)
  • 800ml chicken broth
  • 2 cans coconut milk
  • 5 tbls red curry paste (or laksa paste)
  • 1 tbsp fish sauce
  • 400g vermicelli noodles 
  • 150g snow peas
  • 3 cups bean sprouts
  • Garnish:  chili (diced) and coriander 

Lightly fry the laksa paste in a large pot for a few minutes over medium heat, then add chicken broth, coconut milk and fish sauce.  Bring to a boil and allow to simmer for 10 minutes.

While the soup simmers, bring another pot of water to a boil and turn off the heat.  Add the dried vermicelli, bean sprouts and snow peas to the hot water and allow them to sit for around 2-3 minutes.  

Add the prawns to the soup and allow them to cook for 3 minutes.  As mentioned in a previous post, I like washing prawns in salt and then rinsing under cold running water until there is no more foam from the prawns – this ensures they stay tender and bouncy (not rubbery) when cooked.

Drain noodles / vegetables and rinse with cold water.  Decant portions into each bowl.

Pour soup and prawns into each noodle bowl.  Garnish with coriander and chili.

Bon Appetit!

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