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Thai Laksa with king prawns and broccoli

Serves: 4

Takes: 15 minutes to prepare and 22 minutes to cook

Tip: As an alternative use a firm fish such as monkfish or salmon.




Laksa Paste  
Vegetable oil 2 tbsp
Lemon grass, finely chopped (Mudwalls) 1 stalk
Garlic, crushed 2 cloves
Small onion, finely diced 1
Fresh root ginger, peeled and finely chopped 2cm
Ground turmeric (Bart) 2 tbsp
Red chilli, deseeded and finely chopped 1
Dried kaffier lime leaves 4
Lime, zest and juice 1
Coconut milk 400ml can
Hot vegetable stock 150ml
Tenderstem broccoli, each stalk cut into three pieces (Mudwalls) 200g
Finely chopped coriander 2 tbsp
Medium rice noodles, cooked 125g
Raw king prawns, shells removed (M& J Fish Counter) 16
Spring onions, finely sliced 2



Place all of the paste ingredients, plus 2 tbsp water into a small food processor and whizz until smooth. Alternatively chop everything very finely and mix well.


Heat a large wok and gently fry the paste for 2 minutes then add the coconut milk and stock, gently bring to the boil then simmer for 10 minutes.


Add the broccoli and coriander and simmer for 5 minutes. Add the prawns and noodles and heat gently for 5 minutes until the prawns are pink and fully cooked.


To serve ladle the Laksa into warm bowls and garnish with spring onion.


Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

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