Filled with nutritious vegetables, Lucy’s Prawn Laksa recipe delivers fabulous flavour in no time at all. If you’re feeling fiery, splash in Lucy’s Great Taste Awarded Lime & Chilli Dressing. Or opt for a large glug of our Ginger & Sesame Dressing for deliciously nutty notes.
1 tbsp Olive Oil
1 Vegetable Stock Cube
400ml can reduced fat Coconut Milk
Lucy's Asian Lime & Chilli or Ginger & Sesame Dressing
100g Rice Noodles
150g cooked King Prawns
½ small pack Coriander, roughly chopped
1 Red Chilli, finely sliced to garnish
Lemongrass, finely sliced to garnish
1. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into a pan with your Lucy's Dressing of choice and stir to combine. Tip in the coconut milk and bring to the boil.
2. Toss in the noodles and cook for a further 3-4 mins until softening. Add in the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
3. Serve in bowls with the remaining coriander, fresh chilli and lemongrass to garnish.