Prawn laksa recipe

A Malaysian main course noodle soup – ready in 20 minutes. Sprinkle crushed dried chili on top for extra spice.

10 Minutes to prep & ten Minutes to cook - packed with flavour - you can serve as mains or smaller starter. 

Ingredients

1. 135g rice noodles
2. 1 tbsp olive oil
3. 2 tbsp ready-diced shallots or 2 shallots, diced
4. 1 heaped tbsp tom yam chilli paste
5. 165ml can coconut milk
6. 200ml chicken or vegetable stock
7. 150g raw, peeled king prawns
8. 60g sugar snap peas, halved lengthways
9. A handful of beansprouts
10. 2 spring onions, shredded
11. A few fresh coriander leaves
12. Lime wedges, to serve

Method

1. 1. In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft, drain and refresh under cold water.
2. 2. Heat 1 tbsp olive oil in a large sauté pan and soften the shallots. Stir in 1 heaped tbsp tom yam chilli paste and fry for 1 minute. Add the coconut milk and chicken or vegetable stock. Bring to a simmer and add prawns, sugar snap peas and a handful beansprouts. Simmer for 3 minutes until the prawns are cooked through.
3. 3. Divide the noodles between 2 bowls and pour over the laksa sauce. Top with spring onions and a few fresh coriander leaves. Serve with lime wedges, to squeeze over.