Prawn Laksa
A big bowl of noodle soup always leaves me feeling satisfied and nourished. This one from Clodagh McKenna is so easy to pull together on a night that you don’t have much energy. Prawns are such a great ingredient as they are so quick to cook, low in calories and packed with protein.
2
Servings
15
Prep (min)
10
Cook (min)
easy
Difficulty
Ingredients
-
rice noodles
–
100.0
g
-
olive oil
–
1.0
tbsp
-
red chilli
–
1.0
-
Thai red curry paste
–
2.5
tbsp
-
vegetable stock
–
600.0
ml
-
coconut milk
–
400.0
ml
-
fish sauce
–
2.0
tsp
-
lime
–
1.0
-
fresh king prawns
–
150.0
g
-
pak choi
–
1.0
-
fresh coriander
–
2.0
tbsp
-
sea salt
-
black pepper
Instructions
-
1
Soak the noodles in boiling water for 15 minutes until softened, set aside.
-
2
Place a saucepan over a medium heat, and add the olive oil. Stir in the red chili and cook for one minute, then stir in the thai red curry paste, and continue to cook for a further minute. Whisk in the hot vegetable stock and coconut milk and bring to the boil.
-
3
Stir in the fish sauce, lime juice, raw prawns, halved pak choi and cook through, for about five minutes. Stir in one tablespoon of fresh coriander and season with sea salt and freshly ground black pepper.
-
4
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
Nutrition
Per serving