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How to make Skinny laksa with prawns

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 200g dried rice noodles
  • 95g (1/3 cup) Ayam Malaysian Laksa Paste
  • 500ml (2 cups) fish stock
  • 2 x 375ml cans Nestle Carnation Light & Creamy Coconut Flavoured Evaporated Milk
  • 400g frozen peeled green prawns, thawed
  • 1 bunch broccolini, trimmed, halved lengthways
  • 65g (1 cup) bean sprouts
  • 1/2 cup fresh coriander leaves
  • 1 long fresh red chilli, thinly sliced

Method

  • Step 1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4-5 minutes or until just tender. Use a fork to separate noodles. Drain.
  • Step 2 Meanwhile, heat a wok or large saucepan over medium heat. Spray with vegetable oil. Cook laksa paste, stirring, for 1 minute or until aromatic. Add stock and evaporated milk. Bring to the boil. Reduce heat to medium-low. Stir in prawns and broccolini for 2-3 minutes or until prawns change colour and curl and broccolini is tender crisp.
  • Step 3 Divide the noodles among bowls. Ladle over the soup. Top with bean sprouts, coriander and chilli.