Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
This tongue tingling Prawn Laksa dish will leave you wondering how you ever lived without it! Check out the full instructional video here:
Avocado cooking oil 1/4 cup store bought laksa paste 1 tsp minced ginger 1 punnet cherry tomatoes 750ml / 1.5pts fish stock 400ml / 14fl.oz can coconut milk 1 tsp brown sugar 2 tsp fish sauce Juice of 1 lime 250g / 8.8oz vermicelli noodles 400g / 14oz prawns, peeled and deveined 2 cups bean sprouts ½ cup fresh coriander 1 long red chilli, thinly sliced
To serve: Mint and lime wedges
Heat a drizzle of avocado oil in a large pot, then add the laksa paste and ginger, cooking out for 2 minutes or until fragrant. Stir in the tomatoes, then add the stock, coconut milk and cold water. Add the brown sugar, fish sauce and juice of 1 lime, stir, then cover and bring to the boil.
Remove the lid, then add the noodles and simmer for 4 minutes or until noodles are al dente. Add the prawns and simmer until the prawns turn pink.
Divide mixture between 4 bowls. Top with bean sprouts, coriander, mint and sliced chilli. Serve with lime wedges if desired.