Spicy prawn laksa
Thai Green Curry Paste
4 tablespoons, level
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Rice Noodles, dry
King Prawns, Raw
175 g, halved lengthways
Fish stock cube
1 tablespoons, to garnish
- 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, garnish with fresh coriander, then serve.