Prawn Egg And Mushroom Laksa

Laksa is a popular spicy noodle soup in the Peranakan cuisine,which is a combination of Chinese and Malay cuisine. It can be found in Malaysia, Singapore and Indonesia.CNN Travel ranked Penang Assam Laksa 7th out of the 50 most delicious food in the world.There are three basic types of laksa: curry laksa, asam laksa and Sarawak laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles.Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup.Today I am sharing with you a very delicious prawn egg and mushroom laska. It's too awesome.Do try it and let me know how you like it.

Prawn Egg And Mushroom Laksa

Ingredients

• 100 g egg noodles
• 3 cloves garlic
• 1/2 inch ginger
• 1 onion
• 1 red chilly soaked in warm water
• 1/2 tsp roasted coriander seed
• 1/4 tsp roasted cumin seed
• 1/2 cup coconut milk
• 1 cup chicken stock/ vegetable stock
• 6 to 8 prawn cleaned and deveined
• 2 boiled eggs
• 1 carrot cubed and blanched
• 6 broccoli florets
• 6 to 8 bottom mushroom
• hand full l chopped coriander
• 1 tsp lemon juice
• 1 kaffir lime leaves/ lime leaves
• 2 tsp oil
• 1 tsp salt
• 1 lemon wedge

Cooking Directions

1. Take ginger, garlic, onion, red chilly, cumin, coriander in your blender and make a fine paste. Now heat oil in a pan. Add prawn .Stir a little then add the paste. Mix well with prawn. Then add vegetables and mushroom. Then add coconut milk, vegetable/ chicken stock and salt. Let it come to boil. Then add kaffir lime leaves. Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Add boiled eggs. Season to taste, then serve in a bowl, topped with chopped coriander and lemon wedge. Enjoy piping hot prawn egg and mushroom laksa.

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