Prawn Laksa
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