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Prawn noodle soup

Prawn noodle soup

By Vera Melnikova
5’ Prep time
10’ Cook time
15’ Total time
470 Calories
4 Serving

Summary

Our take on thai prawn noodle soup. this laksa is quick and easy, and has a welcome red chilli kick.
Vera Melnikova 0 Followers

Step by Step

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Step 1

Finely chop half the coriander and mint, reserving the rest to garnish. In a large saucepan, add the chopped herbs, laksa paste, coconut milk, turmeric and 550ml of water. Gently bring to the boil, then turn the heat down to a simmer.
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Step 2

Add the prawns and simmer for 2 minutes, then add the noodles and stir-fry mix, stirring them into the liquid. Simmer for another 2–3 minutes, until the vegetables are wilted and the prawns are cooked through.
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Step 3

Divide the noodles evenly between four deep bowls, spooning the soup over. Top each portion with the remaining herbs, some chopped chilli, a wedge of lime and fish sauce to taste.

Ingredient

  • Lime
    Lime
    1
  • Red chilli
    Red chilli
    1
  • Turmeric
    Turmeric
    1 tsp
  • Mint
    Mint
    25 grams
  • Raw king prawns
    Raw king prawns
    300 grams
  • Coconut milk
    Coconut milk
    400 mls
  • Fresh coriander
    Fresh coriander
    28 grams
  • Fresh waitrose egg noodles
    Fresh waitrose egg noodles
    300 grams
  • Waitrose pea, bean & cress stir fry
    Waitrose pea, bean & cress stir fry
    265 grams
  • Cooks’ ingredients laksa paste
    Cooks’ ingredients laksa paste
    185 grams

Nutrition Facts

View nutrition facts
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