Laksa king prawn noodles — a fragrant, coconutty curry broth with rice noodles, prawns and fresh coriander, brightened with lime. A quick, comforting bowl of warmth.
- 1 tbsp Olive Oil
- 1 finely sliced Red Chilli
- 2 ½ tbsp Thai Red Curry Paste
- 1 Vegetable Stock Cube
- 400ml can Coconut Milk
- 2 tsp Fish Sauce
- 100g Rice Noodles
- 2 juice of 1, the other halved Lime
- 150g King Prawns
- ½ small pack Coriander
Tags:
Shellfish SeafoodVideo
Preparation
- Heat the oil in a medium saucepan and add the chilli. Cook for 1 minute, then add the curry paste, stir, and cook for 1 minute more. Dissolve the stock cube in 700ml boiling water, pour into the pan, and stir to combine. Tip in the coconut milk and bring to the boil.
- Add the fish sauce and a little seasoning. Toss in the noodles and cook for 3–4 minutes until softening. Squeeze in the lime juice, add the prawns, and cook through until warm, about 2–3 minutes. Scatter over some coriander.
- Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
