Ingredients
- 2 Tbspvegetable oil
- ⅓ cuplaksa paste
- 750 mlchicken stock
- 1 x 400 ml tinStaffords Coconut Milk
- 2 tspfish sauce
- 20 largeraw prawns, tiger / queen etc (shelled but keep tail intact)
- Juice of 2limes
- 200 grice noodles
- To garnishfresh coriander
- To garnishbasil leaves
- To garnishred chilli, sliced
- To garnishspring onions, sliced (2)
- To servelime wedges
Made with Staffords
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Method
Heat the oil in a medium saucepan, add the laksa paste and cook, stirring, 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 minutes. Squeeze in the lime juice and scatter with fresh coriander.
Ladle the laksa over the noodles, dividing the prawns equally. Scatter with more coriander, spring onions, basil and fresh chilli, and serve with extra lime wedges for squeezing over.
