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28g fresh coriander, leaves picked
25g fresh mint, leaves picked
185g Cooks’ Ingredients Laksa Paste
400ml coconut milk
1 tsp turmeric
300g raw king prawns, shelled
300g fresh Waitrose Egg Noodles
265g Waitrose Pea, Bean & Cress Stir Fry
1 red chilli, sliced, to serve
1 lime, quartered, to serve
Fish sauce, to serve
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.
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.
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.
Typical values per serving when made using specific products in recipe
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