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Spicy prawn laksa

Katie Bishop from Great Food Bites
Katie Bishop sizzles up oodles of noodles in a fast and flavoursome Thai-style soup with coconut milk and prawns

Spicy prawn laksa

Method

1. Place two servings of thin rice noodles in a bowl and cover with boiling water. Leave to stand for four minutes.

2. Meanwhile heat a wok over a high heat. Add the groundnut oil and curry paste. Fry for one minute, add the coconut milk and vegetable stock and simmer for a further two minutes.

3. Add the prawns and cook for two minutes until they have turned pink. Stir in the fish sauce.

4. Drain the noodles and place into serving bowls. Top with the mange tout, herbs and bean sprouts and spoon over the prawns and laksa. Serve immediately, garnished with lime wedges.

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Serves: 2

Prep: 20 min
Cook: 15 min

Ingredients
100g fine rice noodles
1 tbsp groundnut oil
1 tbsp Thai red curry paste
0.5 can coconut milk
125ml vegetable stock
150g peeled prawns, raw
1 tbsp Fish Sauce
100g mangetout, thinly sliced
1 tbsp fresh mint, roughly chopped
1 tbsp Coriander, roughly chopped
25g bean sprouts