Prawn Laksa

Silvana Franco's Eastern-inspired soup is warming and fragrant, but super-simple.

DURATION 0:02:05

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Recipe - Serves: 4

Ingredients

28g pack fresh coriander, leaves picked
25g pack fresh mint,
leaves picked
185g jar Cooks’ Ingredients Laksa Paste
400ml can coconut milk
1 tsp turmeric
300g raw king prawns, shelled
300g pack fresh Waitrose Egg Noodles
265g pack Waitrose Pea, Bean & Cress Stir Fry
1 red chilli, sliced, to serve
1 lime, quartered, to serve
Fish sauce, to serve

Method

1. Finely chop half the coriander and mint, reserving the rest to garnish. In a large saucepan, add the chopped herbs, laksa paste, coconut milk, turmeric and 550ml of water. Gently bring to the boil, then turn the heat down to a simmer.

2. Add the prawns and simmer for 2 minutes, then add the noodles and stir-fry mix, stirring them into the liquid. Simmer for another
2–3 minutes, until the vegetables are wilted and the prawns are cooked through.

3. Divide the noodles evenly between four deep bowls, spooning the soup over. Top each portion with the remaining herbs, some chopped chilli, a wedge of lime and fish sauce to taste.

Nutritional Info

Typical values per serving:

Energy 1,964kJ
470kcals
Fat 28.4g
Saturated Fat 17.2g
Carbohydrate 31.1g
Sugars 9.1g
Protein 22.6g
Salt 3.6g
Fibre 6.1g

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