Spicy Malaysian Laksa Soup with Grilled Prawns & Tenderstem® Broccoli
Method
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Spray a deep frying pan or thick bottomed saucepan with cooking spray and add the diced shallots. Fry until they soften and brown.
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Add the curry paste and cook for a couple of minutes. Then add the peppers and chilli with 2 tbsp of the coconut milk. Continue to cook for around 5 minutes until the peppers begin to soften.
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Add the remaining coconut milk, vegetable stock, and lime zest and juice. Bring to a simmer, then reduce the heat, cover and cook for 20 minutes.
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Meanwhile, spray a griddle pan with oil and fry the prawns and garlic together until the prawns are pink and cooked through. Set aside,
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Around 5 minutes before the soup is ready, put the griddle pan back over a medium-high heat. Spray with oil and add the frozen Tenderstem. Season with pepper and cook, turning after a couple of minutes. Remove from the heat when cooked on both sides.
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To assemble the laksa, divide the noodles between four bowls. Pour over the soup until the noodles are covered. Top with the cooked prawns and Tenderstem and pour over the remaining soup.
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Garnish with sliced chilli and fresh coriander to serve.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
