Prawn laksa curry bowl

• olive oil↗1 tbsp ст. л.
• red chilli↗1

  finely sliced

• Thai red curry paste↗2½ tbsp
• vegetable stock cube↗1
• coconut milk↗400ml can reduced fat мл

  can reduced fat

• fish sauce↗2 tsp
• rice noodles↗100g г
• limes↗2

  juice of 1, the other halved

• king prawns↗150g cooked г

  cooked

• coriander½ small pack

  ½ small pack, roughly chopped

Step-by-step instructions

1. 1

   Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.

2. 2

   Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.

3. 3

   Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.