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1 tbsp vegetable oil
1/2 jar Laksa curry paste
2 x 400ml cans Blue Dragon Coconut Milk
200g fine rice noodles
1 pack of king prawns, raw
Handful bean sprouts
4 spring onions, sliced to garnish
Handful coriander, to garnish
In a saucepan, fry the Blue Dragon Laksa Paste until fragrant. Add the Blue Dragon Coconut Milk and bring to a simmer.
Meanwhile in another saucepan add the noodles to boiling water and cook until al dente. When cooked, drain and divide between four bowls.
When the Laksa has come to a simmer, add the prawns and beansprouts and cook for 1 minute or until the prawns are cooked through. Divide amongst the bowls and top with the spring onion and coriander garnish.
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