Laksa King Prawn Noodles

Method5 steps · about 15 min

1. 1

   Step 1: Wash and finely slice the red chili (1). Heat all the olive oil (1 tbsp) in a medium saucepan and cook all the sliced chili for one minute. Add all the Thai red curry paste (2½ tbsp), stir and cook for one minute more.

   Chili 1 min, then curry paste 1 min · 2 minUses 1 tbsp olive oil · 1 red chili, finely sliced in step 1 · 2½ tbsp Thai red curry paste

2. 2

   Step 2: Dissolve the vegetable stock cube (1) in the full 700 ml boiling water in a jug. Pour this actual prepared stock into the chili-curry pan and stir. Add all 400 ml reduced-fat coconut milk and bring the combined broth to a boil.

   Uses All the cooked chili-curry base · 1 vegetable stock cube · 700 ml boiling water for dissolving the stock cube · 1 can containing 400 ml reduced-fat coconut milk

3. 3

   Step 3: Stir the full two teaspoons fish sauce into the boiling broth and taste before adding any salt; add black pepper to taste. Add all the dry rice noodles (100 g) and cook for three to four minutes until beginning to soften, following the noodle package if it needs a little longer.

   Soften rice noodles in curry broth · 4 minUses All boiling broth · 2 tsp fish sauce · 100 g dry rice noodles · Salt for the noodle broth, only if needed after tasting · Black pepper for the noodle broth, to taste

4. 4

   Step 4: Wash both limes and juice one, cutting the other into halves and keeping them ready for serving. Wash and roughly chop the half small pack of fresh coriander. Stir the juice of the first lime and all the already cooked king prawns (150 g) into the actual noodle broth. Heat for about two to three minutes until the cooked prawns and broth are piping hot throughout, continuing as needed; a reheating check is 74°C / 165°F. Scatter in some of the prepared coriander, keeping the rest for the bowls.

   Heat already cooked prawns thoroughly in noodle broth · 3 minUses All the actual noodle broth · 2 limes: juice of one, the other halved in step 4 for serving · 150 g already cooked king prawns · ½ small pack fresh coriander, washed and roughly chopped in step 4

5. 5

   Step 5: Divide the actual hot prawn noodle broth between two bowls. Top with the remaining prepared coriander and serve with the held lime halves for squeezing over.

   Uses All the piping-hot noodle broth and the remaining prepared lime halves/coriander