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    Prawn laksa

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    Prawn laksa

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

    Serves: 4


    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.

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


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