A light coconut-ty soup with bags of flavour and juicy prawns.
1 tsp Very Lazy Chopped Ginger
1 tsp Very Lazy Chopped Garlic
1 tsp Very Lazy Red Chillies
1 tsp Very Lazy Lemongrass paste
splash of oil, for frying
20 raw prawns, shelled
400ml coconut milk
2 tbsp fish sauce
juice 1 lime
100g beansprouts, washed
1. Mix together the Very Lazy Chopped Garlic, Ginger, Chillies and Very Lazy lemongrass paste.
2. Heat a splash of oil in a large pan or wok and fry the prawns and spice paste for 2 mins.
3. Add the coconut milk, fish sauce, lime juice and beansprouts, and gently simmer for 5 mins.
4. Serve the laksa, spooned over rice or noodles garnished with strips of cucumber, fresh coriander and chopped salted peanuts.
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