April 13, 2018
Fresh Tomatoes, Main Dish, Soups/Stews,
Beans, Shellfish, Shrimp, Fruit, Tomato, Asian, 5-Minute Prep, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Green Beans, Spicy more
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"From our weekly newspaper The West Australian. Times are estimated."
Place noodles in a large heatproof bowl and cover with boiling water and stand for 2 minutes or until tender and then drain.
Using kitchen scissors, cut noodles, into shorter lengths.Meanwhile, heat an oiled stockpot over a medium heat and add paste and cook, stirring for 1 minutes, or until fragrant and than add stock and milk and stir to combine.
Bring to the boil and add prawns, beans and tomato and return to the boil and fently boil for about 3 minutes or until prawns are cooked and then stir in the juice.
To serve, divide noodles among bowls and spoon over the laksa and serve with lime wedges.
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