Prawn and green bean laksa
10
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Rice noodles, prawns and beans will boost the fullness factor of this mildly spiced soup. Slurp up the liquid with a spoon then use chopsticks for the chunks
Ingredients
Dry rice noodles
160 g, (vermicelli)
Olive oil
1 tsp
Laksa paste
2 tbs
Light coconut cream
⅓ cup(s), (80ml)
Chicken stock
5 cup(s), (1.25L)
Brown sugar
2 tsp
Lime juice
2 tbs
Fish sauce
2 tsp
Green string beans
250 g, cut into 4cm lengths
Raw peeled prawns
600 g, peeled, tails intact
Bean sprouts
¾ cup(s), (60g), trimmed
Fresh coriander
¼ cup(s)
Fresh mint
¼ cup(s)
Instructions
1
Soak noodles following packet instructions. Drain and divide among serving bowls.
2
Heat oil in a large saucepan over medium heat. Add laksa paste and cook, stirring, for 2 minutes or until fragrant. Add coconut cream, stock, palm sugar, juice and fish sauce and bring to the boil. Add beans and cook for 2 minutes. Add prawns and cook, covered, for 2 minutes or until prawns change colour and are just cooked through.
3
Ladle laksa over noodles. Serve topped with beans sprouts, coriander and mint.
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