Prawn & Coconut Laksa
This aromatic and flavorful prawn laksa recipe will transport you to the vibrant streets of Southeast Asia with its enticing blend of spices and creamy coconut milk. Tender prawns dance in a fragrant broth accented by zesty lime juice and fiery green chili, creating a dish that is as comforting as it is exotic. Served over a bed of soft egg noodles and garnished with fresh coriander, this dish is a delightful symphony of flavors and textures that will leave you craving more.
— Constant Cookbook
Ingredients
- 2 tsp oil
- 1 garlic clove , crushed
- 1 spring onion , finely chopped
- 2 tsp finely chopped fresh root ginger
- 1 green chilli , deseeded and finely chopped
- juice from ½ lime
- 100g raw prawns , any size
- 165ml can coconut milk
- 100ml chicken or vegetable stock
- 100g dried egg noodles
- chopped coriander , to serve
Instructions
- Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
- Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
- Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.
Cook Time
8M
Prep Time
PT10M
Yield
Serves 1
Nutrition
- Calories: 823 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 25 grams saturated fat
- Carbohydrate Content: 79 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 2.19 milligram of sodium
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