There are lots of different versions of prawn laksa, and this is my take on this popular spicy noodle soup from Singapore. Instead of the usual coconut milk, I used Müllerlight coconut and vanilla yogurt at only ½ syn per pot. You can easily use leftover vegetables in this soup, or any combination that you like, only limited by your imagination! Below is a list of what I used, for two people.
4 banana shallots
a knob of ginger
4 garlic cloves
1 tsp sambal oelek
1 tbsp bouillon powder
2 noodle nests
1 pkt of uncooked prawns
½ pkt bean-sprouts
5 spring onions, chopped
a handful of coriander leaves, chopped
a handful of mint leaves, chopped
½ cooked butternut squash, cubed
1 tub of Müllerlight coconut yogurt
In a large saucepan, fry up the shallots, ginger and garlic in some Fry Light, then added water, sambal oelek and bouillon powder. Let it simmer for a few minutes, then add the noodles and bean sprouts. Once they start to go soft, add the prawns, spring onions, cooked butternut squash (or whatever leftover vegetables you are using) and stir until the prawns turn pink. Switch off the heat and add the yogurt and herbs. Check the seasoning and serve.