Prawn & pineapple laksa

Prawn & pineapple laksa

Sweet prawns and tangy pineapple combine for this fragrant spicy noodle dish.

3 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 100g rice noodles
  • ½ x 185g jar Cooks' Ingredients Laksa Paste
  • 100ml Cooks' Ingredients Vegetable Stock
  • 400g can coconut milk
  • 1 lime, juice
  • 150g Duchy Organic Raw King Prawns
  • 1 tbsp Thai fish sauce
  • 150g beansprouts
  • 100g fresh pineapple, cored and roughly diced
  • 50g baby spinach
  • ½ red chilli, deseeded and sliced
  • shredded salad onions, to serve
  • cucumber, to serve
  • fresh coriander, to serve
  • lime wedges, to serve

Method

  1. Pour boiling water over the noodles and leave to soak for 4 minutes or until tender, then drain. Heat a large frying pan and add the laksa paste. Stir over a medium heat for 1-2 minutes, then add the stock, coconut milk and lime juice, and simmer for 5 minutes.

  2. Add the prawns to the pan and simmer for 3-4 minutes, or until pink and opaque, then add the fish sauce, drained noodles and beansprouts, and season to taste. Bring just to the boil, then add the pineapple and spinach, and allow to heat through.

  3. Ladle the soup into warm bowls, then top with chilli. Serve with shredded salad onions, cucumber, chopped coriander and lime wedges to scatter and squeeze over the top.

Cook’s tip

Mary Gwynn's tip: I sometimes add a dash of chilli sauce and a few roasted peanuts before serving.

 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,740kJ/ 658kcals

Fat

41g

Saturated Fat

34g

Carbohydrates

43g

Sugars

16g

Fibre

6.4g

Protein

23g

Salt

4.5g

Rating details

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Overall rating (3/5)

3 out of 5 stars1 rating