A quick, comforting bowl of creamy coconut broth, fresh vegetables, and tender seafood. Ready in minutes, it’s an easy way to bring bold Southeast Asian flavors to your dinner table without fuss. Perfect for busy evenings when you want something warm, vibrant, and satisfying.
Ingredients
- 200 g rice noodles
- 15 ml peanut oil
- 2 tablespoons Singapore laksa paste
- 240ml light coconut milk
- 200g firm white fish, cut into bite-sized pieces
- 4 large prawns
- 1 bunch asparagus or about 150 g green beans, trimmed and cut into bite-sized lengths
- 2 carrots,
- 80 g shredded red cabbage
- 100g bean sprouts
- 60ml chopped fresh coriander
- 15g chopped peanuts
- Lime wedges
Method
1. Soak the rice noodles in a large bowl of cold water for 10 minutes.
2. Heat the peanut oil in a large frying pan or wok over medium–high heat. Add the laksa paste and cook for 1 minute, stirring, until fragrant.
3. Add the coconut milk and 400 ml water. Bring to the boil, then reduce heat. Add the fish, prawns, greens, and carrot. Simmer for 3 minutes, or until just cooked. Remove from the heat and stir in the shredded cabbage.
4. Divide the softened noodles among 4 bowls. Spoon over the laksa mixture and top with bean sprouts, coriander, chopped peanuts, and lime wedges.