This recipe was experimental - but I really enjoyed it and it felt very healthy too. It would be perfect for anyone following a low-carb or low-GI diet and for vegans out there, simply substitute the prawns for more veggies (I think aubergine would work well), use red curry paste instead of laksa paste and replace fish-sauce with soy sauce.
You will need:
2-3 tbsp red curry or laksa paste (if you want to make your own from scratch there's a recipe here)
400 ml coconut milk (I used half-fat)
50g rice noodles
500 ml vegetable stock
1 tbsp fish sauce (or soy sauce)
A handful of beansprouts
4 chopped tomatoes
150 grams large, uncooked, king prawns
A small bunch of corriander, chopped
8 fresh mint leaves, chopped
2 tsp rapeseed / groundnut oil
1. Heat the oil in a large pan and add the curry or laksa paste - allow to heat for 2 minutes, until the spice vapours are being released. (If you are using vegetable alternatives, such as aubergines, carrots or pumpkin, add these now so they absorb the spice mix).
2. Add the tomatoes, beansprouts, coconut milk, stock and fish sauce as well as half the herbs. Bring to the boil and then turn down to a simmer.
3. Add the prawns and noodles to the pan - within around 3 minutes the noodles will be tender and the prawns cooked through. When they are thoroughly pink you know they are done.
4. Serve in a generous bowl, with the remaining herbs sprinkled over the top.