Prawn & pineapple laksa
Sweet prawns and tangy pineapple combine for this fragrant spicy noodle dish.
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 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
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.
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.
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.
Mary Gwynn's tip: I sometimes add a dash of chilli sauce and a few roasted peanuts before serving.
Typical values per serving when made using specific products in recipe