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!

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Serves 4

Prep

15M

Cook

Total

19M

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.