Ingredients
The following ingredients have 2 Servings
- 50g medium rice noodles, we like Blue Dragon
- 2-3 tbsp laksa paste
- 400ml tin half-fat coconut milk
- 500ml chicken stock
- 150g cooked large prawns, from a sustainable source
- a handful beansprouts
- ¼ cucumber, seeds removed and cut into strips
- a small bunch coriander
Instruction
- Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes.
- Heat a pan, add the laksa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir, and simmer for 2 minutes. Add the prawns and heat through. Stir in the beansprouts. Put the noodles in two bowls, ladle soup over, and top with cucumber and coriander.
