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Laksa
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- boiling water
- 11 ozs Rice noodles
- 2 Tbsps olive oil
- 4 shallots (diced)
- 1 red chili pepper (finely chopped)
- 2 Tbsps gluten-free laksa paste
- 1 ½ cups Coconut milk
- ⅞ cup vegetable stock
- 14 ozs raw King prawn (peeled and deveined)
- 3 ½ ozs Snap pea (halved lengthways)
- 3 ½ ozs Bean sprout
- To garnish
- Curry leaves
- 5 cilantro (snipped)
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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.
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