Prawn laksa soup
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A Malaysian-style soup with a spicy kick. Using ready-cooked noodles keeps it really simple.
Ingredients
Olive Oil
2 teaspoon(s)
Spring Onions
5 medium, chopped
Garlic
1 clove(s), chopped
Root Ginger
1 inch slice(s), chopped
Chilli, green or red
1 individual, deseeded & chopped
Laksa curry paste
40 g
Reduced fat coconut milk, tinned (7.7% Fat)
150 ml
Vegetable stock cube
1 cube(s), to make 1 litre stock
Courgette
1 medium, sliced
Red pepper
1 medium, sliced
Prawns, Raw
300 g, shelled
Mange-tout
100 g, halved
Peas, fresh or frozen
100 g
Rice noodles, boiled
300 g, ready-cooked
Lime Juice, Fresh
1 tablespoon(s)
Soy Sauce
2 tablespoon(s)
Thai Fish Sauce
2 teaspoon(s)
Coriander, fresh
1 sprig(s), to garnish
Instructions
1
Heat the oil in a large wok or frying pan and fry the spring onions, garlic, ginger and chilli for 2 minutes.
2
Stir in the laksa paste and fry for 2 minutes, then pour in the coconut milk and the stock.
3
Bring to a gentle simmer, then add the courgette, pepper and prawns. Cook for 4 minutes then add the mange tout, peas and rice noodles. Simmer for a further 2 minutes. Season with the lime juice and soy and fish sauces.
4
Ladle into bowls and serve garnished with the coriander.
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