The Fitbug Recipe Book

Posted 01 September 2008

Spicy Prawn Laksa

Laksa is a spicy noodle soup which originates from Malaysia. This delicious prawn laksa can be ready in 20 minutes - perfect for after work. For an even lower fat version, substitute the coconut milk for regular milk and add a drop of coconut essence. Not a fan of prawns? Try finely sliced strips of cooked chicken or tofu.

Serves 4

Ingredients:

• 200g fine egg noodles (can use rice or soba noodles if preferred
• 500ml chicken or vegetable stock
• 3 tbsp Laksa paste (more or less depending on heat preference)
• 300g cooked and peeled king prawns
• 400mls half fat coconut milk
• 200g very finely sliced vegetables - beansprouts, red pepper, mange tout, spring onions
• handful freshly chopped coriander
• 2 limes

How to:

• 1. Cook the noodles according to pack instructions, drain, refresh with cold water and put to one side.
• 2. Bring the stock to the boil in a large saucepan. Add the laksa paste and whisk briskly to disperse through the stock. Stir in the coconut milk and reduce to a simmer.
• 3. Add the sliced vegetables and cook for 2-3 minutes until the vegetables have softened a little but still crunchy.
• 4. Add the prawns, noodles and the juice of one lime and heat through.
• 5. Ladle in bowls and garnish with a wedge of lime and coriander.

Got a recipe idea that you'd like to share? Send it in!