Malaysian Prawn Laksa Soup
A mild aromatic soup made with coconut milk, enhanced with peanut butter and chopped coriander. Quick and easy to prepare, it makes a delicious light meal or snack.
- Preparation Time: 5 minutes
- Cooking Time: 5 minutes
- Serves: 3
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1 block Sharwood's Medium Egg Noodles
1 jar Sharwood's Malay Spice Blend
1 red peppers - thinly sliced
200ml coconut milk
2 Tbsp peanut butter
225g king prawns - cooked and peeled
2 Tbsp coriander - chopped to garnish
Cooking Method
Cook the noodles for three minutes, rinse and drain. Empty the spice blend into a pan. Add the pepper, coconut milk and peanut butter. Bring to the boil and then stir in the prawns and cooked noodles. Simmer on low heat for two minutes, stir in coriander and serve immediately. For an alternative try replacing the prawns with sliced, cooked chicken.
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