Prawn Laksa-Style Rice Noodles

Make prawn laksa-style rice noodles, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
150 g Cooked rice noodles (Cooked weight, after soaking.)
150 ml Reduced-fat coconut milk, tinned (Full-fat coconut milk at the same volume is about 145 kcal more. The broth is thinner with light and still tastes of coconut.)
1 tbsp (15 g) Thai red curry paste
200 ml Vegetable stock (Made up from a cube or a pot.)
60 g Mangetout
60 g Baby corn
1 tsp (5 g) Fish sauce
Juice of half a lime Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Fry the curry paste in a dry pan over a medium heat for a minute until it smells toasted, then pour in the coconut milk and stock and bring it to a simmer.
2. Add the baby corn, halved lengthways, and simmer for three minutes. Add the prawns and mangetout and cook for two more, until the prawns are pink through.
3. Season with the fish sauce and lime. Put the noodles in the bowl and pour everything over, with the coriander on top.

Contains fish, crustaceans and celery.
Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/prawn-laksa-rice-noodles

AI-generated images illustrating the recipe.

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