Prawn & coconut laksa


Prawn & coconut laksa

Prawn & coconut laksa
Prawn & coconut laksa

Much more substantial than a bowl of soup, a bowl of laksa makes a quick supper for one.


– 2 tsp oil.

– 1 garlic clove, crushed.

– 1 spring onion, finely chopped.

– 2 tsp finely chopped ginger.

– 1 green chilli, deseeded and finely chopped.

– juice ½ lime.

– 100g/4oz raw peeled prawns (any size).

– 165ml can coconut milk.

– 100ml/4fl oz chicken or vegetable stock.

– 100g/4oz dried egg noodles.

– chopped coriander, to garnish.


Step 1:
Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and chilli. Cook on a medium heat for 3–4 minutes, then squeeze in the lime juice.

Step 2:
Stir in the prawns, then add the coconut milk and stock. Simmer gently for 5 minutes on a low heat until the prawns are pink.

Step 3:
Meanwhile, cook your egg noodles in a pan of boiling water for 4 minutes until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

Note : PER SERVING 823 kcals, protein 33g, carbs 79g, fat 44g, sat fat 25g, fibre 3g, sugar 7g, salt 2.19

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