If you don’t have much time, then try this 20 minute Prawn & Vegetable Laksa with Kelp Noodles recipe. It’s quick and easy to make. The perfect meal in minutes.
Preparation time 10 minutes
Cooking time 20 minutes
Serves 2-3
INGREDIENTS
2 cups of Japanese pumpkin, cut into 2 cm squares
1 carrot
1 eggplant
½ red capsicum
½ yellow capsicum
1 tablespoon coconut oil
1 tin coconut milk
500 mls chicken stock
1 ½ tablespoons laksa paste
3 stems and roots of coriander, chopped
1 kefir lime leaf
16 large prawns
2 teaspoons coconut sugar
2 teaspoons tamari
Splash of fish sauce
Juice of lime
Handful of coriander leaves
1 packet of kelp noodles, chopped into 3 cm lengths
METHOD
1 Preheat oven to 200 C/392F. Coat pumpkin, carrot, eggplant and capsicum in coconut oil. Place on a lined baking tray and bake for 10 minutes.
2 In a large saucepan on medium heat. Place coconut milk, laksa paste, coriander stems and roots, kefir lime leaf. Simmer for 10 minutes. Add in vegetables. Simmer for another 5 minutes. Add in prawns, coconut sugar, tamari. Simmer for 3 minutes. Season with fish sauce, lime.
3 Divide kelp noodles into bowls. Spoon over laksa. Garnish with coriander leaves.
The Carousel thanks Move Nourish Believe for this recipe
