Prawn Laksa-Style Rice Noodles
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
A restaurant laksa is made with full-fat coconut milk and a great deal more paste and oil, and can run past 800 kcal. The paste here is weighed because it is where the oil is.
Thai curry paste usually contains shrimp paste, hence the crustacean and fish flags on the paste as well as the prawns. A vegan paste exists if that matters.

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