Forget ordering takeaway, t
his fragrant and flavourful laksa dish takes just 20 minutes to make! Plus you can save any leftovers for lunch the next day.
Prawn and vegetable laksa with kelp noodles
Serves: 2-3 Prep time: 10 minutes Cook time: 20 minutes
2 cups of Japanese pumpkin, cut into 2 cm squares
½ red capsicum
½ yellow capsicum
1 tablespoon coconut oil
1 tin coconut milk
500 mls chicken stock
1 ½ tablespoons laksa paste
3 stems and roots of coriander, chopped
1 kefir lime leaf
16 large prawns
2 teaspoons coconut sugar
2 teaspoons tamari
Splash of fish sauce
Juice of lime
Handful of coriander leaves
1 packet of kelp noodles, chopped into 3 cm lengths
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- Preheat oven to 200 C/392F. Coat pumpkin, carrot, eggplant and capsicum in coconut oil. Place on a lined baking tray and bake for 10 minutes.
- In a large saucepan on medium heat place coconut milk, laksa paste, coriander stems and roots, kefir lime leaf. Simmer for 10 minutes. Add in vegetables and simmer for another 5 minutes. Add in prawns, coconut sugar, tamari and simmer for 3 minutes. Season with fish sauce, lime.
- To serve: Divide kelp noodles into bowls and spoon over laksa. Garnish with coriander leaves.