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Prawn & pineapple laksa

Prawn & pineapple laksa

By Emily Bondarenko
10’ Prep time
10’ Cook time
20’ Total time
658 Calories
2 Serving

Summary

Sweet prawns and tangy pineapple combine for this fragrant spicy noodle dish.
Emily Bondarenko 0 Followers

Step by Step

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Step 1

Pour boiling water over the noodles and leave to soak for 4 minutes or until tender, then drain. Heat a large frying pan and add the laksa paste. Stir over a medium heat for 1-2 minutes, then add the stock, coconut milk and lime juice, and simmer for 5 minutes.
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Step 2

Add the prawns to the pan and simmer for 3-4 minutes, or until pink and opaque, then add the fish sauce, drained noodles and beansprouts, and season to taste. Bring just to the boil, then add the pineapple and spinach, and allow to heat through.
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Step 3

Ladle the soup into warm bowls, then top with chilli. Serve with shredded salad onions, cucumber, chopped coriander and lime wedges to scatter and squeeze over the top.

Ingredient

  • Red chilli
    Red chilli
    0.5
  • Baby spinach
    Baby spinach
    50 grams
  • Coconut milk
    Coconut milk
    400 grams
  • Beansprouts
    Beansprouts
    150 grams
  • Pineapple
    Pineapple
    100 grams
  • Cooks' ingredients laksa paste
    Cooks' ingredients laksa paste
    185 grams
  • Cooks' ingredients vegetable stock
    Cooks' ingredients vegetable stock
    100 mls
  • Duchy organic raw king prawns
    Duchy organic raw king prawns
    150 grams
  • Thai fish sauce
    Thai fish sauce
    1 tbsp
  • Rice noodles
    Rice noodles
    100 grams
  • Lime
    Lime
    1

Nutrition Facts

View nutrition facts
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