Prawn Laksa with Fresh Lime & Coriander

Boil a kettle of water for step 3. Trim ends and roughly chop kai lan. Slice mushrooms. Cut lime in half, juice one half and cut the remaining into wedges. Pick the coriander leaves, discarding stems. Slice chilli.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat oil (see tip) in a large pot over medium heat. Add the ginger/garlic/lemongrass mix and gently cook for about 1 minute. Add the red coloured laksa paste and cook 1 minute more. Add soy & chicken stock, prawns, 2 cups water and sugar. Mix well to combine and bring to a boil. Reduce heat and simmer for 10 minutes.

Tip! Use a neutral oil such as vegetable, nut or rice bran.

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Increase heat to medium and stir in coconut milk, mushrooms, kai lan, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with sliced chilli and remaining lime wedges on the side. Enjoy!

Boil a kettle of water for step 3. Trim ends and roughly chop kai lan. Slice mushrooms. Cut lime in half, juice one half and cut the remaining into wedges. Pick the coriander leaves, discarding stems. Slice chilli.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat oil (see tip) in a large pot over medium heat. Add the ginger/garlic/lemongrass mix and gently cook for about 1 minute. Add the red coloured laksa paste and cook 1 minute more. Add soy & chicken stock, prawns, 2 cups water and sugar. Mix well to combine and bring to a boil. Reduce heat and simmer for 10 minutes.

Tip! Use a neutral oil such as vegetable, nut or rice bran.

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Increase heat to medium and stir in coconut milk, mushrooms, kai lan, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with sliced chilli and remaining lime wedges on the side. Enjoy!