In Asian, Dinner

Serves 4



2 Tbsp vegetable oil

⅓ cup laksa paste

750ml chicken stock

1 x 400ml tin Staffords Coconut Milk

2 tsp fish sauce

20 large raw prawns, tiger / queen etc (shelled but keep tail intact)

Juice of 2 limes

200g rice noodles

To garnish:

Fresh coriander

Basil leaves

Red chilli, sliced

2 spring onions, sliced

Lime wedges



Heat the oil in a medium saucepan and add the laksa paste. Stir and cook for a few minutes until fragrant. Pour in the stock and coconut milk and bring to a simmer.

Add the fish sauce and taste for seasoning.

Blanch the noodles in boiling water for a few minutes, drain and divide between bowls.

Add the prawns to the laksa pot and cook through, about 2-3 mins.

Squeeze the lime juice over and scatter with fresh coriander.

Ladle laksa into bowls with noodles, dividing the prawns equally.

Scatter with more coriander, spring onions, basil and fresh chilli.

Serve with extra lime wedges on top for squeezing over.

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