Prawn Laksa
Perfect for a quick mid week meal or Friday night ‘fakeaway’, this healthy prawn laksa provides plenty of protein from the prawns and edamame to keep you feeling fuller for longer. We’ve topped it with optional dulse flakes for a big serve of B12 and iodine for thyroid health, as well as adding a deeper umami flavour.
INGREDIENTS
- )1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1-2cm ginger, peeled and grated
- 3 tablespoons laksa curry paste
- 2 cups water or vegetable stock
- 1 cup edamame (shelled)
- 400g prawns, peeled
- 400ml can coconut milk
- 1-2 tablespoons lime juice, to taste
- Large handful bean shoots
- 250g rice noodles
- To serve - fresh coriander, lime juice, dulse flakes (optional)
INSTRUCTIONS
- Cook noodles according to packet instructions (typically pouring boiling water over noodles in a bowl and leaving to sit for 10 minutes).
- Heat oil in a large pot over medium heat. Add garlic and ginger and saute for 1 minute. Add laksa paste and saute for another 1 minute until fragrant.
- Pour in water/vegetable stock, then stir in edamame and prawns. Gently simmer for 8 minutes.
- Pour in coconut milk, simmer for 2 minutes, then add lime juice to taste. Turn off the heat.
- Divide noodles between serving bowls. Top with laksa soup. Garnish with bean shoots, fresh coriander, extra lime juice and 1 teaspoon dulse flakes.
NOTES
If you would like to make your own Laksa paste, try this one https://www.cookedandloved.com/recipes/thai-laksa-curry-paste/
