Prawn Laksa Soup

Charmaine Lu -

  • 30g chopped coriander leaves
  • 25g mint leaves
  • 200g laksa paste
  • 400ml coconut milk
  • 1 tsp turmeric
  • 300g raw peeled king prawns
  • 300g fresh egg noodles
  • 300g mixed snow peas and trimmed green beans
  • 1 sliced red chilli
  • 1 lime, quartered
  • Thai fish sauce, to serve
  • Add the chopped coriander and mint leaves, laksa pasta, coconut milk and turmeric to a saucepan and stir in 550ml water. Bring to a simmer, then add the prawns and cook for 2 mins.
  • Add the noodles, snow peas and green beans to the pan and simmer for 3 mins or until the vegetables have just softened. Divide the noodles between four bowls, and spoon the soup over the top. Scatter with sliced chilli, more chopped herbs, a wedge of lime and a dash of fish sauce to serve.
15 mins
4 serving