Easy prawn laksa
Fragrant, spicy and coconutty, prawn laksa is the perfect quick and delicious dinner. Using ready-made laksa paste makes cooking easy and rice noodles take just minutes to cook.
Each serving provides 756kcal, 30g protein, 64g carbohydrate (of which 18g sugars), 42g fat (of which 30g saturates), 4.5g fibre and 3.6g salt.
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 tbsp laksa paste
- 3 garlic cloves, crushed
- 1 tbsp light brown soft sugar
- 1 tbsp fish sauce
- ½ tbsp tamarind paste
- 1 lime, finely grated zest and juice
- 400ml tin coconut milk
- 100ml/3½fl oz fresh chicken stock, gluten-free if required
- 85g/3oz baby spinach leaves
- 200g/7oz raw king prawns, shelled with the tails on (if desired)
- 100g/3½oz wide flat rice noodles or rice vermicelli
- salt and freshly ground black pepper
To serve
- ½ red onion, thinly sliced
- 2 tbsp chopped fresh coriander leaves
- 1 red chilli, deseeded and thinly sliced
- 1 lime, sliced into wedges
Method
Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant.
Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves.
Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes.
Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste.
Meanwhile, cook the rice noodles according to packet instructions.
Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over.