Glass or cellophane noodles
2 tsp, grated
Light canned coconut milk
Vegetable stock cube
4 individual, (to make 4 cups of stock)
Raw peeled prawns
6 individual, sliced
- Cook cellophane noodles according to packet directions. Divide amongst 4 bowls and snip a few times with scissors to cut into manageable lengths.
- Place the ginger, laksa paste, coconut milk and stock in a saucepan and bring to the boil. Add the prawns and simmer uncovered for 5 minutes then stir in the lime juice.
- To serve, ladle the laksa over the noodles, evenly distributing the prawns. Scatter with the green shallots and coriander.