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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Ingredients
- medium rice noodles 50g, we like Blue Dragon
- laksa paste 2-3 tbsp
- half-fat coconut milk 400ml tin
- chicken stock 500ml
- cooked large prawns 150g, from a sustainable source
- beansprouts a handful
- cucumber ¼, seeds removed and cut into strips
- coriander a small bunch
Method
-
Step 1
Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes.
-
Step 2
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.
Nutritional Information
- Kcals 372
- Fat 24.8g
- Saturates 18.3g
- Carbs 13.4g
- Fibre 1g
- Protein 26.3g
- Salt 3.26g
