Prawn noodle soup

Prawn noodle soup

Our take on Thai prawn noodle soup. This laksa is quick and easy, and has a welcome red chilli kick.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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Ingredients

  • 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

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

Typical values per serving when made using specific products in recipe

Energy

1,964kJ/ 470kcals

Fat

28.4g

Saturated Fat

17.2g

Carbohydrates

31.1g

Sugars

9.1g

Fibre

6.1g

Protein

22.6g

Salt

3.6g

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