Prawn laksa

Prawn laksa Easy Food
Serves 4
60g rice noodles
1 tbsp coconut oil
1 garlic clove, crushed
1½ tbsp lemongrass, peeled and finely chopped
1 fresh ginger, grated (2cm piece)
1½ tbsp red curry paste
1L gluten-free chicken stock
2 tbsp tamari
1 tbsp fish sauce
1 tbsp brown sugar
400ml coconut milk
100g button mushrooms, sliced
200g baby spinach leaves
1 lime, juiced
4 tbsp coriander, chopped
300g frozen cooked and peeled prawns, thawed

To serve:
Fresh coriander, chopped
Spring onions, thinly sliced
Red chilli, thinly sliced
Lime wedges, for squeezing

  1. Bring a large saucepan of salted water to the boil and cook the noodles according to the package instructions until tender. Rinse under cold water, then drain well and set aside.
  2. Heat the oil in a large saucepan over a medium heat. Add the garlic, lemongrass and ginger and cook for 30-45 seconds until fragrant. Add the curry paste and cook for 30 seconds.
  3. Add the stock, tamari, fish sauce and sugar and bring to a boil. Reduce the heat and simmer for 20 minutes.
  4. Stir in the coconut milk, mushrooms, spinach, lime juice and coriander. Cook for 2-3 minutes, then add the prawns and cook for a further 2-3 minutes to heat through.
  5. To serve, place rice noodles into serving bowls and ladle over the soup. Garnish with chopped coriander, spring onions, chilli and lime wedges as desired.

Per serving: 455kcals, 31.8g fat (25.6g saturated), 22.2g carbs, 7.5g sugars, 24.8g protein, 4.9g fibre, 2.214g sodium

You can mix up the vegetables in this laksa to suit your taste. Try baby sweetcorn, green beans, sugar snaps, mangetout, onion, carrots, tenderstem broccoli, peppers, peas and/or beansprouts! Use reduced-fat coconut milk to lower the fat content and calories. If you prefer, you could add leftover cooked chicken instead of the prawns.