Clodagh McKenna's prawn laksa with rice noodles – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s prawn laksa with rice noodles By You Magazine - October 18, 2020 Sometimes there is nothing better than a warming bowl of simple noodle soup. This prawn laksa is ready in just 15 minutes, and so easy to make. The creamy coconut base balances the heat from the chilli and red curry paste. I like to add a couple of pak choi to the dish – pop them in after you have added the stock and coconut milk. You could also add chard, kale or spinach. Dora Kazmierak SERVES 2 1 tbsp olive oil 1 red chilli, deseeded and finely sliced 2½ tbsp Thai red curry paste 600ml hot vegetable stock 400g can coconut milk 2 tsp fish sauce 100g rice noodles juice of 1 lime, plus wedges to serve 150g raw king prawns, peeled 1 tbsp roughly chopped coriander, plus leaves to garnish sea salt and freshly ground black pepper 1. Place a saucepan over a medium heat and add the olive oil. Stir in the chilli and cook for a minute, then add the Thai red curry paste and cook for a further minute. 2. Whisk in the hot vegetable stock and coconut milk and bring to the boil. Stir in the fish sauce, toss in the noodles and cook for 2 minutes. 3. Squeeze in the lime juice, add the raw prawns and cook for about 4 minutes. Stir in the chopped coriander and season with salt and pepper. 4. Serve the prawn laksa in bowls with the coriander leaves and the lime wedges on top for squeezing over. Now buy the book with £7 off Clodagh’s Weeknight Kitchen by Clodagh McKenna will be published by Kyle Books on 29 October, price £20. To order a copy for £13 until 1 November go to whsmith.co.uk and enter the code YOUCLODAGH at the checkout. Book number: 9780857838872. Terms and conditions: whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved