Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
28g pack fresh coriander, leaves picked
25g pack fresh mint,
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.
Typical values per serving:
This recipe was first published in February 2016.