250g packet bean thread vermicelli noodles
1⁄2 cup Thai-style laksa paste
1 litre (4 cups) chicken stock
400ml can coconut milk
500g bag frozen, raw peeled prawns, thawed
250g green beans, trimmed, halved
2 tomatoes, cut into wedges
1 tblsp lime juice
Lime wedges, to serve
Place noodles in a large heatproof bowl. Cover with boiling water. Stand 2 minutes or until tender. Drain. Using kitchen scissors, cut noodles into shorter lengths.
2 Meanwhile, heat an oiled stockpot over a medium heat. Add paste. Cook, stirring for 1 minute, or until fragrant. Add stock and milk. Stir to combine. Bring to boil.
3 Add prawns, beans and tomatoes. Return to boil. Gently boil for about 3 minutes, or until prawns are cooked. Stir in juice.
4 To serve, divide noodles among bowls. Spoon over laksa. Serve with lime.