Quick fish laksa

This low calorie quick fish laksa, is a snap to make yet it looks wonderfully exotic. Ready in 20 minutes, packed with sensational flavours the whole family will love.

Serves: 4
Time to make: 20 mins

Total cost: $ 14.92 / $ 3.73 per serve

(at time of publication)

Ingredients

200g rice noodles
1 tablespoon peanut oil
2 tablespoons Singapore laksa paste
1 cup light coconut milk (we used Trident)
200g firm white fish, cut into bite-sized pieces
4 large prawns
1 bunch asparagus, or 1½ cups green beans, trimmed and cut into bite-sized lengths
2 carrots, julienned or chopped into fine matchsticks
1 cup shredded red cabbage
1 cup mung bean sprouts
¼ cup chopped fresh coriandercilantroX
1 tablespoon chopped peanuts

Instructions

1 In a large bowl of cold water, soak noodles for 10 minutes.

2 In a large frying pan or wok, heat oil over medium-high. Add laksa paste and cook, stirring, for 1 minute until fragrant.

3 Add coconut milk and 400ml water and bring to the boil. Reduce heat, add fish, prawns, greens and carrot and simmer for 3 minutes, until just cooked. Remove from heat and stir through cabbage.

4 To serve, divide noodles among 4 bowls, spoon over laksa and top with bean sprouts, coriander, peanuts and lime wedges.