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Spicy prawn laksa

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.

Notes

TIP: Remember that prawns should be pink all over to ensure they are properly cooked through.

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