Prawn & Coconut Laksa

Chicken Fish Seafood Fish & Seafood Noodles Main Easy

Ingredients

Serves 4 People
320g raw prawns
2 limes
400ml coconut milk
600g straight to wok udon noodles
2 carrots (cut into cubes)
4 tsp thai style spice mix
2 red chillis (thinly sliced)
2 cloves garlic (grated)
50g korma paste
Chicken stock cube dissolved in 600ml hot water
Fish sauce to taste
150g boroccollini

Method

1. Put some oil in pot on medium heat and add prawns and carrot. Fry for 4-6 mins till prawns are cooked and carrot has lightly softened. 2. Add thai spice and korma paste and korma paste and cook for 2-3 mins. 3. Stir in coconut milk and stock and cover and simmer for 8-10 mins. 4. Heat some oil in pan and lay in the broccollini, season with salt & pepper. Cook on one side for 2 mins then turn cook on other side for 2 mins. 5.Add garlic to broccollini and fry for a further 1 min. Now add a splash of boiling water, cover and steam for a further 3 mins. 6. When laksa has 1 min cooking time remaining, add the noodles. Stir carefully to separate and allow to warm through. Season with fish sauce and the lime juice to taste. 7. Divide laksa between bowls, top with broccollini and sliced chilli. Serve with lime wedge.