This simple, creamy prawn laksa will warm you and your family up on a weeknight – best of all, it only takes 20 minutes to make!
250 g packet bean thread noodles
½ cup laksa paste
1 litre chicken stock
400 ml canned coconut milk
500 g frozen raw peeled prawns, thawed
250 g green beans, trimmed, halved
2 tomatoes, cut into wedges
1 Tbsp lime juice
1 lime cut into wedges, to serve
- Place noodles in a large heatproof bowl. Cover with boiling water. Stand 2 minutes or until tender. Drain. Using kitchen scissors, cut noodles into shorter lengths
- Meanwhile, heat an oiled stockpot over a medium heat. Add paste. Cook, stirring for 1 minute, or until fragrant. Add stock and milk. Stir to combine. Bring to boil.
- Add prawns, beans and tomatoes. Return to boil. Gently boil for about 3 minutes, or until prawns are cooked. Stir in juice.
- To serve, divide noodles among bowls. Spoon over laksa. Serve with lime.