Spicy prawn laksa recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 427 calories / serving
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Spicy prawn aubergine and coconut laksa HERO

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.

Add the sugar snaps and prawns and cook until the prawns are pink. Remove the lemongrass stick.

Cook the noodles following the packet instructions and drain. Divide the noodles, between 4 bowls and ladle over the coconut soup.

Garnish with lime wedges and coriander leaves, to serve.

  • 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
  • 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


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