Spicy prawn laksa
9 - 10
PersonalPoints™ per serving
Green curry paste
⅓ cup(s), (110g), Thai variety
Light coconut milk
Dry rice noodles
500 g, king variety, peeled
250 g, halved lengthways
Vegetable stock cube
1 individual, to make 400ml of stock
- 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.
- Meanwhile, cook noodles following packet instructions, then drain and divide between 4 bowls.
- 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.
TIP: Remember that prawns should be pink all over to ensure they are properly cooked through.