Spicy prawn laksa
9
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Green curry paste
⅓ cup(s), (110g), Thai variety
Light canned coconut milk
200 ml
Dry rice noodles
200 g
Raw peeled prawns
500 g, King variety
Baby corn
250 g, halved lengthways
Vegetable stock cube
1 individual, to make 400ml of stock
Soy sauce
1 tbs
Instructions
1
Whisk curry paste, coconut milk, stock and soy in a large saucepan until combined. Bring to the boil. Reduce heat and gently simmer for 15 minutes.
2
Meanwhile, cook noodles following packet instructions, then drain and divide between 4 bowls.
3
Add prawns and baby corn to coconut broth and cook for 3-5 minutes or until prawns have turned pink. Pour over noodles to serve.
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