The lunch edit 830

Prawn Laksa-Style Rice Noodles

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

1 serving · 10 ingredients · 3 steps

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Prawn Laksa-Style Rice Noodles, plated and ready to serve. — The finished recipe. Prawn Laksa-Style Rice Noodles

Ingredients 1 to 6 for prawn laksa-style rice noodles arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for prawn laksa-style rice noodles arranged separately on a dark worktop. — Ingredients 7 to 10. 60 g Baby corn. 1 tsp (5 g) Fish sauce. Juice of half a lime Lime juice. A handful Fresh coriander

Prawn Laksa-Style Rice Noodles, preparation step 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. — Step 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.

Prawn Laksa-Style Rice Noodles, preparation step 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. — Step 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.

The finished prawn laksa-style rice noodles. — Step 3. Season with the fish sauce and lime. Put the noodles in the bowl and pour everything over, with the coriander on top.

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