Prawn laksa
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Use light coconut milk, and you won't compromise on taste. Enjoy!
Ingredients
Glass or cellophane noodles
100 g
Fresh ginger
2 tsp, grated
Laksa paste
2 tbs
Light canned coconut milk
¾ cup(s)
Vegetable stock cube
4 individual, (to make 4 cups of stock)
Raw peeled prawns
400 g
Lime juice
1 tbs
Green shallot(s)
6 individual, sliced
Fresh coriander
2 tbs
Instructions
1
Cook cellophane noodles according to packet directions. Divide amongst 4 bowls and snip a few times with scissors to cut into manageable lengths.
2
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.
3
To serve, ladle the laksa over the noodles, evenly distributing the prawns. Scatter with the green shallots and coriander.
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