Prawn & Coconut Laksa, with Spinach
I went to my local grocery shop to buy my weekly fruits and vegetables. An old man kindly asked me what I was planning on cooking with the spinach I had in my basket. I told him I wasn’t sure yet, but that I was craving prawns and coconut, so probably some kind of stew. He smiled at me, and started telling me everything about this recipe from his country: Laksa. And that’s when out of nowhere, in the middle of the fruits and vegetables, and in the ray of sunshine, he taught me how to make Prawn & Coconut Laksa. Spinach wasn’t in the traditional recipe but both agreed that add it was an excellent idea. He then left to meet his wife with whom he was planning on spending the afternoon cooking, as his kids were coming to visit. This friendly old man from Malaysia made my day and inspired me to cook (even more!). Here is the recipe I made.
Life is beautiful and full of surprises, even in the grocery shop!
Prep: 10 min Cook: 20 min Total: 30 min
- 1 tbsp coconut oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 1 tbsp freshly grated ginger
- 1 green chilli, deseeded and finely sliced
- 1 tbsp ginger paste
- 1 pinch sea salt
- 100ml vegetable stock
- 400ml organic can coconut milk
- 250g raw prawns
- 100g mangetout
- 100g spinach
- Juice of 1 lime
- 15g fresh coriander, chopped
- 2 tbsp Greek Yogurt
- 150g Organic Gluten Free 100% brown rice noodle, soaked
1- Heat the coconut oil in a pan on a medium heat. Throw in the onion and cook for about a minute, then add the garlic, chilli, ginger (fresh and paste) with a generous pinch of sea salt. Cook for 5 minutes until the onions have softened.
2- Add the mange tout and prawns, cook for a few minutes.
3- Pour in the stock, coconut milk and bring to the boil. Cook at a low simmer for 5 minutes.
4- Throw in the spinach and the soaked noodles, cook for a further 3 minutes.
5- Stir in the lime juice. Serve in bowls with fresh coriander and greek yogurt.