Spicy prawn laksa
9
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This spicy, soupy noodle dish is full of Asian-style flavour and couldn’t be simpler.
Ingredients
Thai green curry paste
4 tablespoon(s), level
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Rice Noodles, dry
200 g
King Prawns, Raw
165 g
Baby corn
175 g, halved lengthways
Fish stock cube
1 cube(s)
Soy Sauce
1 tablespoon(s)
Coriander, fresh
1 tablespoon(s), to garnish
Instructions
1
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.
2
Meanwhile, cook the noodles to pack instructions, then drain and divide between 4 bowls.
3
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.
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