Spicy prawn laksa

Spicy prawn laksa recipe

6 ratings

See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 427 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 200g aubergine, cut into thick slices and seasoned
  • 3 tbsp tom yum paste
  • 1 x 225g tin bamboo shoots
  • 200ml coconut milk
  • 1 stick fresh lemongrass, bruised
  • 600ml chicken stock
  • 1 tsp soft brown sugar
  • ½ lime, zested and juiced, plus extra wedges to serve
  • 125g sugar snap peas
  • 240g raw king prawns
  • 300g dried egg noodles
  • small handful of coriander leaves, to garnish

Each serving contains

  • Energy

    1800kj
    427kcal
    21%
  • Fat

    12g 16%
  • Saturates

    3g 14%
  • Sugars

    8g 9%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 61.9g Protein 22.3g Fibre 5.3g

Method

  1. Heat the olive oil in a small frying pan, add the seasoned aubergine slices and fry over a medium heat for 3-4 minutes or until golden. Add the tom yum paste and fry for a further minute. Add the bamboo shoots, coconut milk, lemongrass, hot chicken stock, sugar, and lime zest and juice and simmer for 5 minutes.
  2. Add the sugar snaps and prawns and cook until the prawns are pink. Remove the lemongrass stick.
  3. Cook the noodles following the packet instructions and drain. Divide the noodles, between 4 bowls and ladle over the coconut soup.
  4. Garnish with lime wedges and coriander leaves, to serve.
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