Prawn & Coconut Laksa

This quick meal for one is the perfect way to warm up an evening

• Cooking Time Prep 10 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  823

• Protein

  33g

• Carbs

  79g

• Fat

  44g

• Saturates

  25g

• Fibre

  3g

• Sugar

  7g

• Salt

  2.19g

Ingredients

• 2 tsp oil
• 1 garlic clove, crushed
• 1 spring onion, finely chopped
• 2 tsp finely chopped fresh root ginger
• 1 green chilli, deseeded and finely chopped
• juice from ½ lime
• 100g raw prawns, any size
• 165ml can coconut milk
• 100ml chicken or vegetable stock
• 100g dried egg noodles
• chopped coriander, to serve

Directions

1. Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
2. Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
3. Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

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