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  • 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
  • ¼ cucumber
    seeds removed and cut into strips
  • a small bunch coriander

Nutrition: per serving

  • kcal372
  • fat24.8g
  • saturates18.3g
  • carbs13.4g
  • fibre1g
  • protein26.3g
  • salt3.26g
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Method

  • step 1

    Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes.

  • step 2

    Heat 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.

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