Coconut & Prawn Soup

  • 27 Jan - 02 Feb, 2018
  • Mag The Weekly
  • Cookery


· 100g rice noodles
· 1tbsp oil
· 1tbsp laksa/curry paste
· 180g raw prawns
· 100g asparagus spears
· 500ml boiling water
· 250ml coconut milk
· 2 eggs, hard-boiled, peeled and halved (optional)
· 15g macadamia nuts, toasted and roughly chopped
· 1 lime, cut into wedges
· A handful of fresh coriander and basil
· Sliced red chilli and lime wedges to serve


Place the noodles in a bowl and pour enough hot water to cover them, put to one side and allow to soften. Heat oil in a wok, add laksa/curry paste and cook for two to three minutes. Add prawns, asparagus, hot water and coconut milk. Simmer gently for five minutes until the prawns are pink and cooked through. Drain the noodles and divide between two bowls, ladle in the hot laksa/curry paste and top with the hard-boiled eggs and toasted nuts. Squeeze over the lime juice and garnish with roughly torn coriander and basil leaves.