Name: Prawn laksa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 180 gram jar laksa paste; 1 red capsicum, seeded and sliced; 400 millilitre can coconut milk; 1 1/2 cup (375ml) Campbell’s Real Stock – Fish; 200 gram rice vermicelli; 500 gram green prawns, peeled and deveined, tails intact; 150 gram snow peas, sliced; coriander and lime wedges, to serve

Prawn laksa

This deliciously warming prawn laksa is packed full of fresh prawns, coriander and lime. This noodle soup also makes the perfect simple summer meal with its light and zingy flavours.

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

180 gram jar laksa paste

1 red capsicum, seeded and sliced

400 millilitre can coconut milk

1 1/2 cup (375ml) Campbell’s Real Stock – Fish

200 gram rice vermicelli

500 gram green prawns, peeled and deveined, tails intact

150 gram snow peas, sliced

coriander and lime wedges, to serve

Method

1.Fry laksa paste and capsicum in a large saucepan on medium heat, 2-3 minutes, until aromatic. Stir in coconut milk and stock. Bring to boil, reduce heat and simmer, 5 minutes.

2.Place vermicelli in a heatproof bowl and cover with boiling water. Stand for 5 minutes, then drain and cut into shorter lengths with scissors.

3.Add green prawns and snow peas to laksa and cook, 3 minutes.

4.Divide noodles between serving bowls and ladle soup over. Top with coriander and serve with lime wedges.

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Ingredients

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