Quick and easy takeaway style soup

Prawn Laksa

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Course Side Dish

Ingredients

  

• 2 Tbsp Canola or Grapeseed oil
• 2 cloves garlic crushed
• 2 Tbsp grated fresh ginger
• 4 spring onions finely chopped
• 2 Tbsp long green or red chillies, deseeded and finely chopped
• 3 Tbsp chopped coriander
• 2 limes, juice and grated rind
• 400 grams raw prawns
• 400 ml coconut milk
• 500 ml chicken stock
• 1 package egg noodles
• salt and pepper

Instructions

 

• In a large wok or saucepan, heat oil and cook garlic, spring onions, ginger and chillies over medium/high heat for 2-3 minutes.
• Add coriander and lime rind/juices and give a quick stir.
• Pour in chicken stock, coconut milk and prawns then shimmer for 5-10 minutes to cook the prawns completely and let flavours to develop.
• Add the noodles and simmer for a further 3-4 minutes until noodles are soft. Season with salt and pepper to taste.
• Serve in noodle bowls with coriander to garnish

Keyword soup