Prawn laksa


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


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.

This recipe would also work very well with fried strips of chicken breast or cubes of tofu.

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes 15 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,964kJ
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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5 stars

Average user rating Based on 46 ratings

This recipe was first published in Thu Feb 25 11:52:00 GMT 2016.