Prawn laksa soup with rice vermicelli noodles

Prawn laksa soup with rice vermicelli noodles

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  • 4
  • Easy
  • 10 minutes
  • 30 minutes


  • 50 g rice vermicelli
  • 1 T vegetable oil
  • 90 g Woolworths seafood curry paste
  • 200 g Woolworths frozen cooked and peeled medium prawns, thawed and drained
  • 400 ml can coconut milk
  • 1 cup vegetable stock
  • 200 g Rosa tomatoes, halved
  • sea salt and freshly ground black pepper, to taste
  • 1 t fish sauce
  • fresh coriander, to serve
  • lime wedges, to serve
  • fresh chilli, chopped (optional)

Cooking Instructions

1. Place 50 g rice vermicelli noodles in slightly cooled boiled water for 5 minutes or until softened. Strain in a colander and set aside.
2. Add oil and seafood curry paste to a large frying pan or shallow pot or wok. Turn the heat to medium-low and bring to a gentle simmer. Add prawns and sauté for 2 minutes until heated through.
3. Add coconut milk and 1 cup vegetable stock and bring to a gentle simmer. Add tomatoes and simmer for a further 2 minutes. If desired, season to taste with salt, pepper and fish sauce.
4. To serve, divide between 4 bowls of cooked rice vermicelli noodles and garnish with fresh coriander and lime. For an extra kick of heat, add freshly chopped chilli.

Photography: Sadiqah Assur-Ismail
Recipes and Production: Hannah Lewry
Food assistant: Lerato Motau

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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