RecipesFish And Shellfish

Prawn and Coconut Laksa Recipe

A warming bowl of spicy laksa (a spicy noodle soup) that is quick and easy to make

Dairy Free
Prawn and Coconut Laksa Recipe
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Ingredients

For the recipe:
  • 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

Serves 4

Method

01
Heat the oil in a wok or similar and fry the garlic, ginger and spring onions for a couple of minutes.
02
Add the spice blend and cook for a couple of minutes to release the lovely aromas.
03
Add the vegetables and stir fry for 5 minutes until softened.
04
Add the coconut milk and simmer gently for 15 minutes.
05
Add the prawns and cook until the prawns are cooked (5 minutes)
06
In the meantime, cook the noodles as per the instructions.
07
Serve a handful of noodles in each bowl and top with the prawn and vegetable curry and a ladleful of sauce.
08
Sprinkle with fresh coriander and coconut flakes to serve.