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Prawn Laksa

September 20, 2024

    Ingredients
  • 125g medium rice noodles
  • 3 tbsp laksa paste
  • 400ml tin half-fat coconut milk
  • 600ml fish stock
  • 300g cooked large ASC certified prawns
  • Mange tout
  • Big handful of beansprouts
  • 1/4 cucumber, seeds removed and sliced into strips
  • Red chilli finely sliced
  • Spring onion finely sliced
  • Coriander
  • Lime
Easy

Instructions / Directions

Serves: 3 Cooking time: 20 minutes
  1. Place noodles in a bowl, cover with boiling water, and let soften for 5-7 minutes. Drain.  
  2. Heat a pan over medium heat, add laksa paste and a splash of coconut milk, and fry for 3-4 minutes until fragrant.  
  3. Pour in the remaining coconut milk and stock. Stir and simmer for 2 minutes.  
  4. Add mange tout and prawns, cooking until heated through, then stir in the beansprouts.  
  5. Divide noodles into bowls and ladle over the laksa.  
  6. Garnish with spring onion, red chilli, cucumber slices, and fresh coriander.  
  7. Serve with a lime wedge and enjoy! 

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