Recipe for Lighter Prawn Laksa
Serves 2
2 blocks or about 170g of noodles (egg, rice or soba would all work)
150g cooked prawns (halved lengthways)
200ml coconut milk (reduced fat)
500ml hot vegetable stock
1tbsp crunchy peanut butter (the unsweetened organic sort)
2tsp lime juice
1tsp thai red curry paste
1 tsp thai fish sauce
1 tsp grated ginger
About 200g finely sliced crunchy green veg (e.g pak choi, sugar snap peas, mange tout, french beans)
2 spring onions (slice into three lengthways and then into long thin ribbons)
A handful of roughly chopped fresh coriander (leaves and stalks)
Cook the noodles according to instructions and rinse with cold water to stop them cooking. Divide the noodles equally between two deep bowls.
Gently warm the coconut milk in the pan, adding the curry paste and peanut butter. Stir these together until these three ingredients have mixed together nicely.
Add the stock, fish sauce, ginger and prawns and warm for another five minutes (keeping it hot but not boiling). Then add the green veg and cook for another five minutes or so until the veg have cooked a little but are still crunchy (this will depend on what you used and how finely you chopped it).
Add the remaining few ingredients (the lime juice, spring onion and coriander) and pour over the noodles in the bowls.
Serve with chopsticks and spoons.