Prawn & coconut laksa
18 min·Thai
Ingredients
- 2 tsp oil
- 1 garlic clove crushed
- 1 spring onion finely chopped
- 2 tsp finely chopped fresh root ginger
- 1 green chilli deseeded and finely chopped
- juice from ½ lime
- 100g raw prawns any size
- 165ml can coconut milk
- 100ml chicken or vegetable stock
- 100g dried egg noodles
- chopped coriander to serve
Instructions
3 steps
- 1
Method - Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
- 2
Method - Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
- 3
Method - Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.
Progress
0 / 3 steps
