Prawn laksa (spicy noodle soup)
This quick meal for two hails from Malaysia and takes just 20 minutes to prepare. Warming prawn noodle broth with spicy Laksa paste is topped with cucumber and coriander.
- Serves: 2 persons
- 50g medium rice noodles, we like Blue Dragon
- 2-3 tbsp laksa paste
- 400ml tin half-fat coconut milk
- 500ml chicken stock
- 150g cooked large prawns, from a sustainable source
- a handful beansprouts
- ¼cucumber, seeds removed and cut into strips
- a small bunch coriander
Step 1Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes.
Step 2Heat a pan, add the laksa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir, and simmer for 2 minutes. Add the prawns and heat through. Stir in the beansprouts. Put the noodles in two bowls, ladle soup over, and top with cucumber and coriander.