Serves 4 Preparation time 10 minutes Cooking time 35 – 10 minutes
INGREDIENTS
100g dried or 200g fresh rice noodles
1 teaspoon peanut oil
1 stalk lemon grass, white only finely chopped
2 tablespoons laksa paste
3 cups (750ml) chicken or fish stock
1 cup (250ml) reduced fat or light coconut milk
500g green prawns, peeled
200g firm tofu, cut in cubes
Juice of 1 lime
1 bunch mint, leaves only
2 cups bean shoots
1 cucumber, grated
4 red chillies, finely chopped
METHOD 1 Place dried noodles (if using) in a bowl and cover with boiling water. Fresh noodles can be briefly rinsed under hot water. 2 Place oil in a large, non-stick frypan. Stir-fry lemon grass and add laksa paste and stir until aromatic. 3 Pour in the stock and coconut milk and bring to the boil. Simmer a couple of minutes to develop the flavours. 4 Add prawns and tofu and cook only until prawns are opaque. Add lime juice and remove from heat. 5 Drain noodles and divide between serving bowls. Ladle laksa over the noodles. 6 Top with mint and bean shoots and serve with a side dish of extra mint, bean shoots, cucumber and chillies for personal taste.
Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com
