Name: Prawn laksa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1/4 cup (75g) laksa paste or red curry paste; 2 375ml cans coconut milk; 1 cup (250ml) Campbell’s Real Stock – Chicken; 1 cup water; 500 gram green prawns, peeled, deveined, tails intact; 125 gram rice vermicelli noodles; 1 tablespoon fish sauce; 1 cup (80g) beansprouts; 4 green onions (shallots), sliced on the diagonal; 1 cup coriander leaves; 1 long red chilli, cut into thin strips; lime halves, to serve

Prawn laksa

Delicious and warming prawn laksa that takes just under 30 minutes to make! The light, zingy flavours of this noodle soup make it perfect for a simple summer dish too.

Serves 6

Prep

10M

Cook

15M

Total

25M

For more information, head to Campbell’s Real Stock Instagram, Facebook or Pinterest.

Ingredients

1/4 cup (75g) laksa paste or red curry paste

2 375ml cans coconut milk

1 cup (250ml) Campbell’s Real Stock – Chicken

1 cup water

500 gram green prawns, peeled, deveined, tails intact

125 gram rice vermicelli noodles

1 tablespoon fish sauce

1 cup (80g) beansprouts

4 green onions (shallots), sliced on the diagonal

1 cup coriander leaves

1 long red chilli, cut into thin strips

lime halves, to serve

Method

1.Heat a large saucepan on medium. Cook laksa paste, stirring, 1 minute, until fragrant. Stir in coconut milk, stock and water. Simmer gently on low heat, 5 minutes.

2.Add prawns and vermicelli and simmer, 5 minutes, until prawns are pink and noodles cooked. Remove from heat and stir through fish sauce, beansprouts and green onion.

3.Ladle into serving bowls and top with coriander and chilli. Serve with lime.

Women's Weekly Food