Laksa King Prawn Noodles

Malaysian   Seafood

400ml can Lait de coco
½ small pack Coriandre
2 tsp Nuoc-mâm
150g Crevettes royales
2 juice of 1, the other halved Citron vert
1 tbsp Huile d'olive
100g Nouilles de riz
2 ½ tbsp Pâte de curry rouge thaï
1 Cube de bouillon de légumes
  1. Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
  2. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add 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 and lime wedges on top for squeezing over.