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.