Name: Prawn Laksa Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 800 ml good-quality chicken or vegetable stock; 250 g mushrooms, thinly sliced; around 20 prawns, deveined (you can cook from frozen; or 3 thinly sliced chicken breasts); 2–3 Tbsp roughly chopped fresh coriander, for serving; 1 tsp minced garlic; 1 × 400 ml can coconut milk; 1 Tbsp olive oil or coconut oil; ¼ cup roasted cashew nuts or peanuts, for serving; 1 heaped tsp grated fresh ginger; 1–2 Tbsp Thai red curry paste; 2 tsp coconut blossom sugar (or your preferred healthy natural sweetener); 1 red pepper, deseeded and thinly sliced; 2 heads bok choy, halved lengthways; 300 g rice noodles (or courgette noodles for a lighter version); 2 tsp fish sauce; 1 Tbsp lime juice

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1 Tbsp olive oil or coconut oil
1–2 Tbsp Thai red curry paste

Method

What to do

To a large saucepan over medium-high heat, add the olive or coconut oil and fry the curry paste until fragrant. Add the ginger and garlic and cook for another minute before adding the coconut milk and stock and bringing it to a gentle simmer.
Add the mushrooms and cook for 3–4 minutes (if using chicken, add it in here and cook for about 6 m