Prawn & coconut laksa
This quick meal for one is the perfect way to warm up an evening
Difficulty and servings
Serves 1
Preparation and cooking times
Prep 10 mins
Cook 8 mins
- Video tutorial: Preparing chillies
- 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.
- 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.
- 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, salt 2.19 g
Recipe from Good Food magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12796/
Difficulty and servings
Serves 1
Preparation and cooking times
Prep 10 mins
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
823 kcalories, protein 33g, carbohydrate 79g, fat 44 g, saturated fat 25g, fibre 3g, salt 2.19 g





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21 October 2009
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