Prawn Laksa

International rugby player James Haskell has put together a cook book of some of his favourite & healthy recipes, that fulled him at the elite level, both for England and the British & Irish Lions. He was kind enough to share some of the recipes from his book with us. The book is available to buy here.

Ingredients

  • 2 x courgettes

  • 2 x carrots (peeled)

  • 1 tablespoon coconut oil

  • 200ml half-fat coconut milk

  • 300ml water

  • Juice of 1 lime

  • Half a teaspoon of sugar

  • 10 x large prawns (head and shell removed)

  • 1 x small bunch of coriander

  • 2 x boiled eggs

Laksa Paste

  • 1 x red chilli

  • 3 x garlic cloves

  • 1cm piece of ginger

  • Half an onion

  • 1 x stick of lemongrass

  • 2 x tablespoons of Meridian Cashew Nut butter

Recipe

  1. Place the ingredients for the laksa paste in a food processor and blend until smooth.

  2. Using a vegetable knife, slice the courgettes and carrots into noodle-like strands and set aside.

  3. Heat the coconut oil in a large saucepan over a high heat. Add the laksa paste and cook for one minute. Pour in the coconut milk and water, then add the lime juice and sugar. Now add the prawns, courgettes, and carrots, and cook for 2-3 minutes. Sprinkle the coriander into the soup. Season with salt and pepper.

  4. Slice the boiled eggs in half. Divide the soup between the two bowls, top with the eggs and serve.