This article was written for Annabel & Grace, which is now part of Rest Less.
My son Hugo often mentions that he’s making Prawn Laksa, usually using ingredients from his Hello Fresh weekly delivery. Which by the way, seems a very sensible way to save money, reduce food wastage and eat well. Especially as they currently have a get 60% off 1st box, 25% off for next two months and 3 free gifts offer! Visit Hello Fresh now to take advantage of this amazing trial offer.
Anyhow, I digress (apologies, a weakness of mine!). I have made this Prawn Laksa twice this week – honestly, it is so quick to prepare and very moreish on the tastebuds. This recipe works a treat…
Prawn Laksa – what a sensational soup!
Difficulty: Easy2
servings20
minutesIngredients
50g medium rice noodles (or vermicelli noodles work well too)
2-3 tbsp laksa paste
400ml tin half-fat coconut milk
400ml chicken stock
150g raw large prawns
a big handful of beansprouts
¼ cucumber, seeds removed and cut into strips
a small bunch coriander, chopped (including stalks)
Onion, finely sliced
Lemongrass, one stick, remove outer layer and finely chop
1/2 red chilli, finely sliced (or whole chilli if you like it hot)
Directions
- Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes. Rinse using boiling water and leave to drain.
- In a large high sided frying pan, heat the olive oil then add a sprinkle of sea salt and the onions. Cook on a medium heat for a couple of minutes. Add the laksa paste and a splash of coconut milk. Fry for 3-4 minutes, then add the rest of the coconut milk and the stock, stir, and simmer for 2 minutes.
- Add the prawns and heat through. Stir in the beansprouts. Put the noodles in two bowls, ladle the soup over, and top with cucumber and coriander.
Lots more prawn recipes on this site – check them out here