Serves 4
Prawn and Coconut Laksa Recipe
A warming bowl of spicy laksa (a spicy noodle soup) that is quick and easy to make
Ingredients
| 3 tbsp | vegetable oil |
| 2 | garlic cloves, peeled and finely chopped |
| 5cm piece | root ginger, peeled and finely chopped |
| 5 | spring onions, chopped |
| 2 tbsp | Steenbergs organic Laksa spice blend |
| 150g pack | mangetout |
| 1 | courgette, sliced |
| 1 | small head of broccoli, cut into small florets/or one pack of Pak choi |
| 2 x 400ml tins | coconut milk |
| 1 tsp | fish sauce |
| 1 | lime, juiced |
| 350g | raw frozen king prawns, defrosted |
| 340g pack of | medium noodles, cooked as per packet instructions |
| Chopped coriander and toasted coconut flakes to garnish |
Method
- Heat the oil in a wok or similar and fry the garlic, ginger and spring onions for a couple of minutes.
- Add the spice blend and cook for a couple of minutes to release the lovely aromas.
- Add the vegetables and stir fry for 5 minutes until softened.
- Add the coconut milk and simmer gently for 15 minutes.
- Add the prawns and cook until the prawns are cooked (5 minutes)
- In the meantime, cook the noodles as per the instructions.
- Serve a handful of noodles in each bowl and top with the prawn and vegetable curry and a ladleful of sauce.
- Sprinkle with fresh coriander and coconut flakes to serve.
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