A bag of prawns in the freezer is one of the most versatile staples to have on hand. In this case, the prawns form the basis of a tasty laksa. Perfect for a mid-week fix, within 30 minutes you can be serving this dish hot and fragrant at the table.
Ingredients
| 1 Tbsp | Olive oil |
| 1 Tbsp | Grated ginger |
| 1 tsp | Turmeric |
| 2 | Spring onions, sliced thinly |
| ½ | Red chillies, sliced thinly (leave seeds in for extra heat) |
| 1 Tbsp | Lemon zest |
| 1 Tbsp | Fish sauce |
| 1 tin | Coconut cream, 420g (Main) |
| 1 cup | Chopped tomatoes, tin or fresh |
| 2 cups | Chicken stock |
| 200 g | Rice noodles, soaked in warm water for 10 mins (Main) |
| 400 g | Prawns, large (Main) |
| 2 heads | Bok choy, sliced roughly |
| ½ cup | Coriander leaves |
| 1 | Lime, cut into quarters |
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Directions
- Warm the oil in a large pot. Add the ginger, turmeric, spring onions and chilli, cooking for 3 or 4 minutes.
- Add the zest, fish sauce, coconut cream, tomatoes and stock, bringing to a simmer for 8 minutes. This can be done ahead of time.
- Before serving, bring the liquid back to a simmer. Add the noodles and prawns, cooking for 4 or 5 minutes depending on their size. Add the bok choy, cook until wilted and tender.
- Stir through the coriander and serve with a squeeze of lime.
