Laksa with King Prawns and Rice Noodles
A fragrant and warming Southeast Asian noodle soup with king prawns, creamy coconut milk, and a bold Thai red curry base. Ready in under 30 minutes, it's a satisfying bowl full of vibrant flavours.
Ingredients
-
coconut milk⚖ 408 g 💧 400 ml 🥛 1⅔ cup
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king prawns⚖ 150 g None
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Olive Oil⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
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rice noodles⚖ 100 g 💧 90.9 ml 🥄 6⅛ tbsp
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lime⚖ 100 g None
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Red Chilli⚖ 45 g 🌶️ 1 pcs
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coriander⚖ 5 g 💧 10 ml 🥄 2 tsp
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fish sauce⚖ 10.4 g 💧 9.9 ml 🥄 2 tsp
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vegetable stock cube⚖ 12 g 💧 11.9 ml 🥄 2⅓ tsp
Also in this recipe
- Thai red curry paste 2
Total nutrition
1356 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15 ml olive oil in a medium saucepan over medium heat and add the finely sliced red chilli. Cook for 1 minute, then stir in 37 ml Thai red curry paste and cook for a further minute. Dissolve 1 vegetable stock cube in 700 ml boiling water, pour into the pan, and stir to combine. Add the 400 ml can of coconut milk and bring the soup to the boil.
- Season with 10 ml fish sauce and a little salt and pepper. Add 100 g rice noodles and cook for 3–4 minutes until they begin to soften. Squeeze in the juice of 1 lime, add 150 g king prawns, and cook for a further 2–3 minutes until the prawns are heated through and cooked. Stir through half of the coriander.
- Ladle into bowls and finish with the remaining coriander and lime wedges on the side for squeezing over.
Source:
TheMealDB
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