Prawn Laksa

I know that we only had a "laksa" flavoured meal the other day but we are all really enjoying the flavour recently. In fact I think we may just have a few more Thai style meals in the pipeline especially considering the kids are starting to like the spicy yet sweet flavours that come from that cuisine.

I must admit I really like Thai or Chinese style noodle soups and I know Noel does also, so given the opportunity for having all the ingredients for a soup this is what we had.

Noel had an RDO on Monday and this is what he had decided on for dinner. And I must say I really enjoyed his dinner..... thanks darling!!

Prawn Laksa

Serves: 4
Points per serve: 7.5

125 grams rice stick noodles

125 grams rice vermicilli

cooking spray
500 grams raw prawns, peeled and tails removed
4 spring onions, sliced on diagonal
1 carrot, peeled and finely sliced
4 tablespoons Laksa paste
1 cup chicken stock
2 tablespoons lime juice
2 teaspoons fish sauce

1 tablespoon brown sugar
200 grams snow peas, trimmed
375 gram can Lite and Creamy Coconut Flavoured Evaporated Milk
200 grams bean sprouts

2 tomatoes, cut into 8 wedges each
fresh coriander leaves, to garnish
1 red bullet chilli, to garnish if desired

In a large bowl cover noodles with boiling water and allow to soak for 5 minutes or until soft. Drain and set aside.

Spray a large wok or frying pan with cooking spray and heat over high heat. Cook prawns for 2 - 3 minutes or until they start to turn pink. Remove from pan. Add carrots and spring onions and stir fry for 2 - 3 minutes or until softened. Add laksa paste and stir fry for 30 seconds or until fragrant. Add chicken stock, lime juice, fish sauce and brown sugar. Add in snow peas and toss to coat. Stir through the evaporated milk but do not boil. Add 150 grams of bean sprouts and toss through. Remove from heat.

Place 1/4 of the noodles in the bottom of each bowl, place 4 wedges of tomato in each bowl and evenly divide out the laska soup on top on noodles and tomato. Garnish with remaining bean sprouts, coriander and chilli, if using.

(click here for a printable version of this recipe)