Prawn laksa recipe
information
Preparation and cooking time: 30 minutes,
Calories per serving: 295
This Malaysian soup is very popular throughout Southeast Asia
ingredients
125 g (4 1/2 oz) rice noodles
low fat cooking spray
4 shallots, sliced
2 teaspoons ready prepared 'fresh' lemongrass
2 teaspoons finely grated fresh root ginger
200 ml (7 fl oz) reduced fat coconut milk
200 ml (7 fl oz) vegetable stock
3 - 4 teaspoons Thai red curry paste
1 tablespoon Thai fish sauce or light soy sauce
450 g (1 lb) large peeled prawns, defrosted if frozen
1 tablespoon chopped fresh coriander
finely sliced red chillies and chopped fresh coriander, to garnish
low fat cooking spray
4 shallots, sliced
2 teaspoons ready prepared 'fresh' lemongrass
2 teaspoons finely grated fresh root ginger
200 ml (7 fl oz) reduced fat coconut milk
200 ml (7 fl oz) vegetable stock
3 - 4 teaspoons Thai red curry paste
1 tablespoon Thai fish sauce or light soy sauce
450 g (1 lb) large peeled prawns, defrosted if frozen
1 tablespoon chopped fresh coriander
finely sliced red chillies and chopped fresh coriander, to garnish
method
1. Put the rice noodles into a bowl, cover them with boiling water and soak for 4 minutes.
2. Meanwhile, lightly spray a wok or large frying pan with low fat cooking spray and saute the shallots for about
3 minutes, until softened. Add the lemongrass, ginger, coconut milk, stock, curry paste and fish sauce or soy sauce. Heat until almost boiling.
3. Add the prawns to the wok or frying pan with the chopped coriander and cook gently for 2 minutes. Add the drained noodles and cook for a further 2 minutes, until they are heated through.
4. Serve the laksa in four warmed, shallow bowls, garnished with sliced chillies and coriander.
2. Meanwhile, lightly spray a wok or large frying pan with low fat cooking spray and saute the shallots for about
3 minutes, until softened. Add the lemongrass, ginger, coconut milk, stock, curry paste and fish sauce or soy sauce. Heat until almost boiling.
3. Add the prawns to the wok or frying pan with the chopped coriander and cook gently for 2 minutes. Add the drained noodles and cook for a further 2 minutes, until they are heated through.
4. Serve the laksa in four warmed, shallow bowls, garnished with sliced chillies and coriander.
serving amount
serves 4
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