Spicy prawn laksa
SmartPoints® value per serving
This spicy, soupy noodle dish is full of Asian-style flavour and couldn’t be simpler.
Blue Dragon Thai Green Curry Paste
140 g, 4 tablespoons
Reduced Fat Coconut Milk, Canned
Rice Noodles, dry
King Prawns, Raw
175 g, halved lengthways
Knorr Fish Stock Cube
1 cube(s), to make 400ml stock
- In a large pan, whisk together the curry paste, coconut milk, stock and soy sauce until well combined. Bring to the boil, then gently simmer for 15 minutes.
- Meanwhile, cook the noodles to pack instructions, then drain and divide between 4 bowls.
- Add the prawns and baby corn to the coconut broth and poach for 3-5 minutes until the prawns have turned pink. Divide between the bowls, pouring it over the noodles, then serve.
Remember that prawns should be pink all over to ensure they are properly cooked through.