Prawn laksa



_ Ingredients

laksa paste 2-3 tbsp

medium rice noodles 50g, we like Blue Dragon

chicken stock 500ml

half-fat coconut milk 400ml tin

beansprouts a handful

coriander a small bunch

cooked large prawns 150g, from a sustainable source

cucumber ¼, seeds removed and cut into strips

_ Method

Put the noodles in a bowl, pour over boiling water and leave to soften,

about 5-7 minutes.


Heat a pan, add the laksa paste and a splash of coconut milk. Fry for

3-4 minutes, add the coconut milk and stock, stir, and simmer for 2

minutes.

Add the prawns and heat through. Stir in the beansprouts. Put the

noodles in two bowls, ladle soup over, and top with cucumber and coriander.

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