Friday, 27 April 2012

Prawn and Quinoa Laksa

This 'creation' is a combination of two recipes and far from authentic, but who cares as long as tastes good? The quinoa helps to thicken the soup and adds a bit of substance.

Prawn and Quinoa Laksa

Serves 2
1 Syn on Extra Easy

2 small onions
2 stems lemon grass
small knob of ginger
3 cloves of garlic
1 tsp ground coriander
2 tsp sambal oelek
1 tbsp curry paste
100g quinoa
200g king prawns
small handful of mange tout, finely sliced
1 carrot, finely sliced
handful of beanspouts
bouillon powder to taste
1-2 tbsp sweetener
2-3 tsp light soy sauce

Boil the quinoa in just enough water to cover for about ten minutes. Meanwhile, place the onions, lemon grass, ginger, garlic, coriander, sambal oelek and curry paste in a liquidiser and blitz until smooth, adding water until you get about 600 ml of liquid with a consistency like a thick soup. Add bouillon powder, sweetener and soy sauce to taste. Add the mange tout and carrots and simmer gently for a few minutes. Meanwhile, simmer the beansprouts for a few minutes in a separate saucepan. Add to the soup with the prawns and heat through gently. 

Chopsticks brought back from Japan. 

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