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Prawn & coconut laksa

This quick meal for one is the perfect way to warm up an evening

  • Prep: 10 mins
    Cook: 8 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 823
  • Carbohydrates 79
  • Saturated Fat 25
  • Sugar 7
  • Protein 33
  • Fat 44
  • Fibre 3
  • Salt 2.19

Nutrition per serving

  • Calories 823
  • Carbohydrates 79
  • Saturated Fat 25
  • Sugar 7
  • Protein 33
  • Fat 44
  • Fibre 3
  • Salt 2.19

Ingredients

  • 2 tsp oil
  • 1 garlic clove, crushed
  • 1 spring onion, finely chopped
  • 2 tsp finely chopped fresh root ginger
  • 1 green chilli, deseeded and finely chopped
  • juice from ½ lime
  • 100g raw prawns, any size
  • 165ml can coconut milk
  • 100ml chicken or vegetable stock
  • 100g dried egg noodles
  • chopped coriander, to serve

Method

  1. Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.

  2. Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.

  3. Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

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