Quick prawn laksa

Name: Quick prawn laksa
Yield: Serves 2
Cuisine: Thai recipes
Ingredients: 375g rice noodles; 1 tsp vegetable oil; A handful sliced shiitake mushrooms; 1½ tbsp red Thai curry paste; 400ml can coconut milk; A handful each sugar snap peas, halved, baby corn, halved, and asparagus tips; 2 tbsp fish sauce; 200g pack cooked prawns; Fresh coriander and lime wedges to squeeze over.

Published: 31 Jul 08
Updated: 18 Mar 24

Test kitchen approved

Enjoy a taste of the exotic with this delightfully quick and easy prawn laksa recipe.

Serves 2
Ready in 20 minutes

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Ingredients

375g rice noodles
1 tsp vegetable oil
A handful sliced shiitake mushrooms
1½ tbsp red Thai curry paste
400ml can coconut milk
A handful each sugar snap peas, halved, baby corn, halved, and asparagus tips
2 tbsp fish sauce
200g pack cooked prawns
Fresh coriander and lime wedges to squeeze over.

Method

Soak the rice noodles according to the pack instructions, then drain.
Meanwhile, heat the vegetable oil in a wok, stir-fry the shiitake mushrooms for 2 minutes, then stir in the red Thai curry paste.
Add the coconut milk and bring to a simmer. Add the sugar snap peas, baby corn, asparagus tips, fish sauce and cooked prawns.
Cook for a further 3 minutes, then stir in the noodles.
Serve with fresh coriander and lime wedges to squeeze over.

Recipe from August 2008 Issue

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