Prawn Laksa Soup

Ingredients

• 200g pumpkin, cubed
• 200g sweet potato, cubed
• 2 tsp. sesame oil
• 200g jar laksa paste
• 500ml salt-reduced vegetable or chicken stock
• 400ml can low fat coconut milk
• 200g dried thick rice stick noodles
• 1/3 cup bean sprouts
• 100g snow peas, sliced length ways
• 500g prawns, peeled leaving tails intact, deveined
• 1/2 cup fresh coriander leaves
• 1/2 cup small fresh mint leaves
• 1 red chilli, finely sliced, to serve
• 1 lime, cut into wedges, to serve

Method

1. 1Boil kettle, place noodles in a large bowl and soak in hot water for 1 minute, drain and set aside.
2. 2Steam the pumpkin and sweet potato for 15 minutes, or until tender.
3. 3While pumpkin is steaming, heat up wok with sesame oil and fry off the laksa paste for 1 - 2 minutes.
4. 4Add stock and coconut milk and bring to a simmer for 2 - 4 minutes.
5. 5Add prawns, cook for 3 - 5 minutes.
6. 6Add snow peas, pumpkin and cooked noodles, heat through for 1 - 2 minutes.
7. 7Divide noodles into bowls: laddle laska soup over the noodles, then divide the ingredients into all the bowls.
8. 8Top with the coriander, mint, bean sprouts and chilli.
9. 9Serve with lime wedge.