Prawn Laksa Recipe

I absolutely love Asian food and laksa is one of my faves! This dish is so easy to put together, yet has so much flavour - you will love it!

Prawn Laksa Recipe

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins
Serves: 1

Dietary preferences: Pescatarian

Ingredients:

• 60g vermicelli rice noodles
• 2 tsp olive oil
• 2 tbsp prepared laksa paste
• ¼ small red onion, thinly sliced
• 250ml salt-reduced vegetable stock
• 60ml fat-reduced coconut milk
• 5 green prawns, peeled, leaving tails on and deveined
• ¼ medium red capsicum, thinly sliced
• 60g snow peas, trimmed and sliced
• Lime juice, to taste
• 1 small handful of bean shoots
• 1 tbsp fresh coriander, chopped
• 1 tbsp fresh mint leaves, chopped
• Lime wedges, to serve

Method:

1. To cook the vermicelli noodles: place the vermicelli noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes then loosen noodles with a fork. Drain and refresh under cold water. Drain well.

2. Meanwhile, heat the oil in a wok over medium heat. Add the laksa paste and cook for 1 minute until fragrant, stirring constantly. Add the onion and cook for 2 minutes until softened, stirring constantly.

3. Add the stock and coconut milk and stir to combine. Bring to the boil, reduce the heat to medium-low and simmer for approximately 5 minutes.

4. Add the prawns, capsicum and snow peas and simmer for 3-4 minutes or until the prawns are cooked through. Just before serving add some lime juice, to taste.

5. Place the vermicelli in a serving bowl and ladle over the prawn and vegetable laksa soup. Top with the bean shoots, coriander and mint.

Serve with lime wedges and enjoy!