Prawn Laksa
This sensational noodle dish is a harmonious blend of fragrant laksa paste, creamy coconut milk, succulent prawns, and refreshing cucumber. Topped with vibrant coriander and zesty lime, this recipe is a symphony of flavors that will transport you to the bustling streets of Southeast Asia.
— Constant Cookbook
Ingredients
- 50g medium rice noodles , we like Blue Dragon
- 2-3 tbsp laksa paste
- 400ml tin half-fat coconut milk
- 500ml chicken stock
- 150g cooked large prawns , from a sustainable source
- a handful beansprouts
- ¼ cucumber , seeds removed and cut into strips
- a small bunch coriander
Instructions
- Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
- Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
- Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
Yield
Serves 2
Nutrition
- Calories: 520 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 3.6 milligram of sodium
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