Cheat’s prawn laksa

Name: Cheat’s prawn laksa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Cuisine: Thai recipes
Ingredients: 135g rice noodles; 1 tbsp olive oil; 2 tbsp ready-diced shallots or 2 shallots, diced; 1 heaped tbsp tom yam chilli paste; 165ml can coconut milk; 200ml chicken or vegetable stock; 150g raw, peeled king prawns; 60g sugar snap peas, halved lengthways; A handful of beansprouts; 2 spring onions, shredded; A few fresh coriander leaves; Lime wedges, to serve

Easy
July 2009

Easy
July 2009

Test kitchen approved

Serves 2
Takes 10 min to make and 10 min to cook

Try our cheat’s version of the Malaysian noodle soup that’s ready in just 20 minutes. Sprinkle crushed dried chilli on top for extra spice.

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Ingredients

135g rice noodles
1 tbsp olive oil
2 tbsp ready-diced shallots or 2 shallots, diced
1 heaped tbsp tom yam chilli paste
165ml can coconut milk
200ml chicken or vegetable stock
150g raw, peeled king prawns
60g sugar snap peas, halved lengthways
A handful of beansprouts
2 spring onions, shredded
A few fresh coriander leaves
Lime wedges, to serve

Method

In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft, drain and refresh under cold water.
Heat 1 tbsp olive oil in a large sauté pan and soften the shallots. Stir in 1 heaped tbsp tom yam chilli paste and fry for 1 minute. Add the coconut milk and chicken or vegetable stock. Bring to a simmer and add prawns, sugar snap peas and a handful beansprouts. Simmer for 3 minutes until the prawns are cooked through.
Divide the noodles between 2 bowls and pour over the laksa sauce. Top with spring onions and a few fresh coriander leaves. Serve with lime wedges, to squeeze over.