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Photo of Prawn laksa soup by WW

Prawn laksa soup

6
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
A Malaysian-style soup with a spicy kick. Using ready-cooked noodles keeps it really simple.

Ingredients

Olive Oil

2 teaspoon(s)

Spring Onions

5 medium, chopped

Garlic

1 clove(s), chopped

Root Ginger

1 inch slice(s), chopped

Chilli, green or red

1 individual, deseeded & chopped

Laksa curry paste

40 g

Reduced fat coconut milk, tinned (7.7% Fat)

150 ml

Vegetable stock cube

1 cube(s), to make 1 litre stock

Courgette

1 medium, sliced

Red pepper

1 medium, sliced

Prawns, Raw

300 g, shelled

Mange-tout

100 g, halved

Peas, fresh or frozen

100 g

Rice noodles, boiled

300 g, ready-cooked

Lime Juice, Fresh

1 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Thai Fish Sauce

2 teaspoon(s)

Coriander, fresh

1 sprig(s), to garnish

Instructions

  1. Heat the oil in a large wok or frying pan and fry the spring onions, garlic, ginger and chilli for 2 minutes.
  2. Stir in the laksa paste and fry for 2 minutes, then pour in the coconut milk and the stock.
  3. Bring to a gentle simmer, then add the courgette, pepper and prawns. Cook for 4 minutes then add the mange tout, peas and rice noodles. Simmer for a further 2 minutes. Season with the lime juice and soy and fish sauces.
  4. Ladle into bowls and serve garnished with the coriander.

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