Name: Prawn & coconut laksa
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1
Cuisine: Asian
Ingredients: 2 tsp oil; 1 garlic clove crushed; 1 spring onion finely chopped; 2 tsp finely chopped fresh root ginger; 1 green chilli deseeded and finely chopped; juice from ½ lime; 100g raw prawns any size; 165ml can coconut milk; 100ml chicken or vegetable stock; 100g dried egg noodles; chopped coriander to serve

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Prawn & coconut laksa

Prawn & coconut laksa

Good Food team

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Serves 1

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 4.3 out of 5.52 ratingsRate

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This quick meal for one is the perfect way to warm up an evening

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Ingredients

Nutrition

Units:

MetricUS

2 tsp oil
1 garlic clove

crushed
1 spring onion

finely chopped
2 tsp finely chopped fresh root ginger
1 green chilli

deseeded and finely chopped
juice from ½ lime
100g raw prawns

any size
165ml can coconut milk
100ml chicken or vegetable stock
100g dried egg noodles
chopped coriander

to serve

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Nutrition: per serving

kcal823
fat44g
saturates25g
carbs79g
sugars7g
fibre3g
protein33g
salt2.19g

Method

step 1

Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
step 2

Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
step 3

Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

Recipe from Good Food magazine, October 2009

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A star rating of 4.3 out of 5.52 ratings

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