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Laksa
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
Ingredients
boiling water
11 ounces Rice noodles
2 tablespoons olive oil
4 shallots (diced)
1 red chile pepper (finely chopped)
2 tablespoons gluten-free laksa paste
1 ½ cups Coconut milk
cup vegetable stock
14 ounces raw King prawn (peeled and deveined)
3 ½ ounces Snap pea (halved lengthways)
3 ½ ounces Bean sprout
To garnish
Curry leaves
5 cilantro (snipped)
How healthy are the main ingredients?
Coconut milkBean sproutolive oilshallot

Preparation steps

1.
Pour boiling water over the rice noodles and leave for 5 minutes until soft.
2.
Heat the oil in a large frying pan and cook the shallots and chilli for a few minutes, until softened.
3.
Stir in the laks paste and fry for 1 minute.
4.
Add the coconut milk and stock, bring to a simmer, then add the prawns, mangtout and beansprouts. Simmer for 3 minutes until the prawns are pink and cooked.
5.
Divide the drained noodles between 4 bowls and spoon the prawn mixture on top. Garnish with curry leaves and sprinkle with snipped coriander.