King Prawn Laksa Noodle Soup
Juicy king prawns and rice noodles swimming in an aromatic, creamy coconut and chilli broth.
Ingredients
1 tbsp olive oil500ml
1 red chilli, finely sliced60g
2½ tbsp Thai red curry paste195g
1 vegetable stock cube10 pack
400ml tin coconut milk400ml
2 tsp fish sauce150ml
100g vermicelli rice noodles200g
2 limes (1 juiced, 1 halved)2 pack
150g raw peeled king prawns150g
½ small pack coriander, roughly chopped30g
Method
- Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then 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 a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
- Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £7.06 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.19 est. · serves 2