Name: Prawn Laksa
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4
Ingredients: 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

Prawn Laksa

Spice up your life!

Serves 4

Prep

15M

Cook

Total

19M

Skip to Recipe

Check heat rating of curry paste. Frozen prawns are available in major supermarkets. Thaw in the fridge.

Ingredients

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

Method

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.