Laksa King Prawn Noodles
| Ingredient | Measure |
|---|
| Olive Oil | 1 tbsp |
| Red Chilli | 1 finely sliced |
| Thai red curry paste | 2 ½ tbsp |
| vegetable stock cube | 1 |
| coconut milk | 400ml can |
| fish sauce | 2 tsp |
| rice noodles | 100g |
| lime | 2 juice of 1, the other halved |
| king prawns | 150g |
| coriander | ½ small pack |
Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.