Super weekday suppers: Prawn laksa with rice noodles
Sometimes there is nothing better than a warming bowl of simple noodle soup. It’s ready in just 15 minutes, and so easy to make. The creamy coconut base balances the heat from the chilli and red curry paste. I like to add a couple of pak choi to the dish – pop them in after you have added the stock and coconut milk. You could also add chard, kale or spinach.
1 tbsp olive oil
1 red chilli, deseeded and finely sliced
2½ tbsp Thai red curry paste
600ml hot vegetable stock
400g can coconut milk
2 tsp fish sauce
100g rice noodles
juice of 1 lime, plus wedges to serve
150g raw king prawns, peeled
1 tbsp roughly chopped coriander, plus leaves to garnish
sea salt and freshly ground black pepper
- Place a saucepan over a medium heat and add the olive oil. Stir in the chilli and cook for a minute, then add the Thai red curry paste and cook for a further minute.
- Whisk in the hot vegetable stock and coconut milk and bring to the boil. Stir in the fish sauce, toss in the noodles and cook for 2 minutes.
- Squeeze in the lime juice, add the raw prawns and cook for about 4 minutes. Stir in the chopped coriander and season with salt and pepper.
- Serve in bowls with the coriander leaves and the lime wedges on top for squeezing over.