_ Ingredients
laksa paste 2-3 tbsp
medium rice noodles 50g, we like Blue Dragon
chicken stock 500ml
half-fat coconut milk 400ml tin
beansprouts a handful
coriander a small bunch
cooked large prawns 150g, from a sustainable source
cucumber ¼, seeds removed and cut into strips
_ Method
Put the noodles in a bowl, pour over boiling water and leave to soften,
about 5-7 minutes.
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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