Easy Prawn & Dumpling Laksa | Marion's Kitchen

Bring a large pot of water to the boil.

In the meantime, heat the oil in a separate wok or saucepan over medium-high heat. Add the curry paste and curry powder and cook, stirring, for half a minute or until fragrant. Add the laksa leaves and stir through, if using. Next, add in the coconut milk, chicken stock, sugar and fish sauce. Bring to a simmer and cook for 5 minutes to allow the flavours to make friends.

Cook your noodles in the boiling water according to packet instructions, or until just tender. Use tongs to drain and transfer the noodles to 4 serving bowls.

Add the prawns to the laksa broth and cook for around 3 minutes or so until cooked.

Once you’ve scooped out your noodles, add the dumplings to the same noodle cooking water and cook for 4-5 minutes or until cooked through. Use a slotted spoon to drain and divide among the serving bowls. Blanch the bok choy in the same boiling water for 30 seconds and add those to the serving bowl too.

Taste the laksa soup, adding extra fish sauce and sugar to season if needed. Ladle your laksa over the noodles and top with egg halves, bean shoots, and laksa leaves, if using.