Prawn & coconut laksa

Prawn & coconut laksa

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

Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 8 mins

Method

  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.

823 kcalories, protein 33g, carbohydrate 79g, fat 44 g, saturated fat 25g, fibre 3g, sugar 7g, salt 2.19 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

  • Binder photo Jen

    21 October 2009

    Jen rated and commented on this recipe

    5 stars

    Incredibly quick and incredibly tasty. Highly recommended

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  • 04 December 2009

    Frantic Flapjack rated and commented on this recipe

    5 stars

    Gorgeous taste. Perfect comfort food.

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  • 13 May 2010

    Louise rated and commented on this recipe

    5 stars

    Delicious and easy. Check out the 25g saturated fat content per person though!

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  • 04 August 2010

    Angelofthenorth commented on this recipe

    Lovely taste but far too much liquid, prawns and noodles for 1 portion.

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  • 04 August 2010

    DOROTHY commented on this recipe

    823 kcalories, fat 44 g, saturated fat 25g.... these figures mean I won't be making this recipe. Sounds lovely but ridiculously high in fat.

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  • 04 August 2010

    DOROTHY rated this recipe

    1 stars

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  • 04 August 2010

    pufferkat commented on this recipe

    For those worried about fat content: Why not try using low fat coconut milk, and sweating off the onions, garlic, chilli in a microwave or a little water? With just a small amount of thought you can alter recipes to suit your own dietary requirements

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  • 16 February 2011

    KateA rated and commented on this recipe

    5 stars

    Really enjoyed this! Agree with a previous poster that 100g noodles is too much so reduced to 50g and threw in some mange tout to up the veggie content. Also added a teaspoon of fish sauce, and to reduce the fat content, used mostly stock and just a bit of creamed coconut.

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  • 29 November 2011

    RoLo rated and commented on this recipe

    5 stars

    I added some broccoli and bean sprouts, and used more stock and cream coconut as suggested by KateA. It was a very tasty, warming and healthy meal. Will make again soon! (too much for 1 person though, and too little for 2!)

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  • 05 December 2011

    miamia rated and commented on this recipe

    5 stars

    Made this without noting the nutritional value, if I'd known that I wouldn't have made it so I was glad I didn't know at the time because the ignorance was bliss as this dish is deliecious!

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Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 8 mins

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
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823 kcalories, protein 33g, carbohydrate 79g, fat 44 g, saturated fat 25g, fibre 3g, sugar 7g, salt 2.19 g

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