2 tbsp vegetable oil
2 tbsp Marion’s Kitchen Thai red curry paste
2 tbsp curry powder
4 laksa (Vietnamese mint) leaves, plus extra to serve (optional)
400ml (14 fl oz) can coconut milk
4 cups chicken stock
1 tsp sugar, plus extra to taste
2 tbsp fish sauce, plus extra to taste
400g (14 oz) dried laksa noodles (or noodles of your choice)
400g (14 oz) peeled prawns, tail on, deveined (optional)
12 frozen dumplings
2 bok choy, trimmed, rinsed, cut into large chunks
2 soft boiled eggs, halved, to serve
bean shoots, to serve
Love the laksa
I was on vacation and didn’t have all of the ingredients but the dish was delightful and easy. Big hit. I will try again when I am in my own kitchen. Yum!
Super easy and delicious
I just want to say “Thank You” for making such and easy and delicious recipe. I didn’t use prawns, instead I used chicken thighs; like you mentioned on Facebook: “use what you have in your pantry and fridge”. I now have a dish to impress
“Marion’s”. Recipes
For a few months now Iv been trying our your recipes.
They are delicious, colourful, easy which I really love
Look forward to more.