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Photo of Prawn laksa by WW

Prawn laksa

12
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A ready-made curry paste adds plenty of spice without any fuss

Ingredients

Rice Noodles, dry

230 g

Calorie controlled cooking spray

4 spray(s)

Thai green curry paste

60 g

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Vegetable stock cube

1 cube(s), 300 ml

Thai Fish Sauce

1 tablespoon(s)

King Prawns, Raw

330 g, peeled and deveined

Baby corn

100 g, halved

Mange-tout

100 g, halved

Lime

1 medium, wedges, to serve

Instructions

  1. Cook the noodles to pack instructions, then set aside.
  2. Meanwhile, mist a large nonstick pan with cooking spray and set over a medium heat. Cook the curry paste for 1 minute, then stir in the coconut milk and stock. Bring the mixture to a simmer, then add the fish sauce, prawns and vegetables. Cook for 5 minutes until the prawns are pink and cooked through and the veg is tender.
  3. Divide the noodles between bowls, ladle over the laksa and serve with the lime wedges.

Notes

This popular South East Asian soup can also be made with unsmoked white fish or skinless chicken breast fillets.

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