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Photo of Prawn laksa by WW

Prawn laksa

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Use light coconut milk, and you won't compromise on taste. Enjoy!

Ingredients

Glass or cellophane noodles

100 g

Fresh ginger

2 tsp, grated

Laksa paste

2 tbs

Light canned coconut milk

¾ cup(s)

Vegetable stock cube

4 individual, (to make 4 cups of stock)

Raw peeled prawns

400 g

Lime juice

1 tbs

Green shallot(s)

6 individual, sliced

Fresh coriander

2 tbs

Instructions

  1. Cook cellophane noodles according to packet directions. Divide amongst 4 bowls and snip a few times with scissors to cut into manageable lengths.
  2. Place the ginger, laksa paste, coconut milk and stock in a saucepan and bring to the boil. Add the prawns and simmer uncovered for 5 minutes then stir in the lime juice.
  3. To serve, ladle the laksa over the noodles, evenly distributing the prawns. Scatter with the green shallots and coriander.

Notes

This is not suitable for freezing.

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