Laksa King Prawn Noodles

Ingredients

• 1 tbsp Olive Oil
• 1 finely sliced Red Chilli
• 2 ½ tbsp Thai red curry paste
• 1 vegetable stock cube
• 400ml can coconut milk
• 2 tsp fish sauce
• 100g rice noodles
• 2 juice of 1, the other halved lime
• 150g king prawns
• ½ small pack coriander

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a medium pan over a moderate heat and tip in the sliced chilli.
2. Fry for 1 min, then stir in the curry paste and cook for a further 1 min.
3. Crumble the stock cube into a large jug of 700ml boiling water, stir to dissolve, then pour into the pan.
4. Add the coconut milk and bring everything up to the boil.
5. Stir in the fish sauce and season lightly.
6. Add the rice noodles and simmer for 3-4 mins until they start to soften.
7. Squeeze in the lime juice, drop in the prawns and cook for a further 2-3 mins until the prawns are hot through.
8. Scatter over half the coriander.
9. Ladle into bowls and finish with the rest of the coriander and the lime wedges for squeezing over.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.