7 - 8
PersonalPoints™ per serving
Use light coconut milk, and you won't compromise on taste. Enjoy!
2 tsp, grated
Light coconut milk
Vegetable stock cube
4 individual, (to make 4 cups of stock)
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.
This is not suitable for freezing.