Meals and Courses

  • 100 g (3½ oz) rice noodles
  • 1 teaspoon olive oil
  • ½ red pepper, cored, deseeded and sliced
  • 100 g (3½ oz) mushrooms, sliced
  • 1 teaspoon laksa paste or Thai red or green curry paste
  • 150 ml (¼ pint) fish stock
  • 150 ml (¼ pint) coconut milk
  • 100 g (3½ oz) raw tiger prawns, peeled and deveined
  • 2 spring onions, sliced
  • 1 tablespoon chopped fresh coriander

Put the noodles in a bowl, cover with boiling water and leave to soften for about 5 minutes or according to the packet instructions (the time needed for soaking will depend on the thickness of the noodles you use). Drain in a colander, rinse under cold water and set aside.

Heat the oil in a saucepan over a medium heat. Add the red pepper and mushrooms, and cook for 3–4 minutes until softened. Add the laksa or curry paste and cook, stirring, for 1 minute until fragrant.

Pour in the stock and coconut milk, and bring to the boil. Reduce the heat and simmer for 5 minutes.

Add the prawns, spring onions, drained noodles and coriander, stir to mix and cook for 3–4 minutes until the prawns have turned pink and are just cooked through. Serve immediately.

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