By Claire
Nutritional Info(100g)
- Vegetable oil
- Onion
- Garlic
- Sugar
- Fish sauce
- Tamarind
- Lime
- Coconut milk
- Chicken stock
- Spinach
- Prawns
- Rice noodles
- Black pepper
- Red onion
- Fresh coriander
- Chilli
- Lime
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 tbsp laksa paste
- 3 garlic cloves, crushed
- 1 tbsp light brown soft sugar
- 1 tbsp fish sauce
- ½ tbsp tamarind paste
- 1 lime, finely grated zest and juice
- 400ml tin coconut milk
- 100ml/3½fl oz fresh chicken stock, gluten-free if required
- 85g/3oz baby spinach leaves
- 200g/7oz raw king prawns, shelled with the tails on (if desired)
- 100g/3½oz wide flat rice noodles or rice vermicelli
- salt and freshly ground black pepper
To serve
- ½ red onion, thinly sliced
- 2 tbsp chopped fresh coriander leaves
- 1 red chilli, deseeded and thinly sliced
- 1 lime, sliced into wedges
Method
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Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant.
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Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves.
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Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes.
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Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste.
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Meanwhile, cook the rice noodles according to packet instructions.
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Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over.
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