Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Malaysian Prawn and Coconut Laksa with Rice Vermicelli Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Malaysian prawn and coconut laksa nods to several countries; the ingredients are slung together in a curry with vermicelli, offered with shallots, cucumber, and dill. Ingredients 1 teaspoon whole black peppercorns, coarsely ground 1 teaspoon whole coriander seeds, coarsely ground 2 fresh lemongrass stalks, bottom 5 inches only, chopped 6 fresh or frozen kaffir lime leaves, shredded, or 1 teaspoon finely grated lime zest 1 piece (2 inches) peeled fresh ginger, coarsely chopped 4 shallots, coarsely chopped, plus more sliced for serving 4 garlic cloves, coarsely chopped 4 small fresh Thai chiles 3 large dried mild red chiles, seeded and soaked until soft 10 ounces rice vermicelli or other thin rice noodles ⅓ cup unsalted peanuts, coarsely ground 3 tablespoons vegetable oil 2 tablespoons Asian fish sauce 2 cans (14 ounces each) coconut milk 1 ¾ cups homemade or low-sodium store-bought chicken, fish, or vegetable stock 12 prawns or jumbo shrimp, peeled and deveined, tail left intact Juice of 1 lime 1 bunch fresh dill, coarsely chopped Directions Working in batches, pound peppercorns, coriander seeds, lemongrass, and lime leaves with a mortar and pestle until beginning to break down. Add ginger, shallots, garlic, and chiles; pound until a coarse paste forms. Alternatively, pulse ingredients in a food processor. Bring a large pot of water to a boil. Add noodles; cook according to package instructions, about 3 minutes. Drain. Heat a wok or large pan over medium-high heat. Add peanuts; cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add oil; heat until hot but not smoking. Add peppercorn paste; cook, stirring constantly, until fragrant and darkened, 1 to 2 minutes. Add fish sauce, coconut milk, and stock; bring to a simmer, and cook, stirring occasionally, about 5 minutes. Add prawns; cook, stirring occasionally, until prawns are cooked through, 3 to 7 minutes. Stir in lime juice, noodles, and half of the dill. Divide among 6 serving bowls. Serve with remaining dill and sliced shallot, cucumber, chiles, and scallions. Rate it Print