Prawn noodle soup

Name: Prawn noodle soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 28 g fresh coriander, leaves picked; 25 g fresh mint, leaves picked; 185 g Cooks’ Ingredients Laksa Paste; 400 ml coconut milk; 1 tsp turmeric; 300 g raw king prawns, shelled; 300 g fresh Waitrose Egg Noodles; 265 g Waitrose Pea, Bean & Cress Stir Fry; 1 red chilli, sliced, to serve; 1 lime, quartered, to serve; Fish sauce, to serve

Our take on Thai prawn noodle soup. This laksa is quick and easy, and has a welcome red chilli kick.

4.5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

28g fresh coriander, leaves picked
25g fresh mint, leaves picked
185g Cooks’ Ingredients Laksa Paste
400ml coconut milk
1 tsp turmeric
300g raw king prawns, shelled
300g fresh Waitrose Egg Noodles
265g Waitrose Pea, Bean & Cress Stir Fry
1 red chilli, sliced, to serve
1 lime, quartered, to serve
Fish sauce, to serve

Finely chop half the coriander and mint, reserving the rest to garnish. In a large saucepan, add the chopped herbs, laksa paste, coconut milk, turmeric and 550ml of water. Gently bring to the boil, then turn the heat down to a simmer.
Add the prawns and simmer for 2 minutes, then add the noodles and stir-fry mix, stirring them into the liquid. Simmer for another 2–3 minutes, until the vegetables are wilted and the prawns are cooked through.
Divide the noodles evenly between four deep bowls, spooning the soup over. Top each portion with the remaining herbs, some chopped chilli, a wedge of lime and fish sauce to taste.

Typical values per serving when made using specific products in recipe