Get great results by adding raw beans and steamed pumpkin to the soup before you freeze it. The beans will become tender crisp as it reheats.
- 500g Kent pumpkin, peeled, deseeded, cut into 1.5cm pieces
- 2 teaspoons olive oil
- 1 x 230g jar laksa paste
- 500ml (2 cups) salt-reduced chicken stock
- 1 x 400ml can coconut milk
- 750g green prawns, peeled leaving tails intact, deveined
- 120g green round beans, topped, cut diagonally into 3cm pieces
- 1 teaspoon fish sauce
- 200g dried thick rice stick noodles
- 1/2 cup fresh coriander leaves
- 1/2 cup small fresh mint leaves
- 25g (1/3 cup) bean sprouts, trimmed
- Thinly sliced fresh red chilli (optional), to serve
- Lime wedges, to serve
- Place the pumpkin in a steamer over a saucepan of simmering water. Cover and cook for 15 minutes or until tender.
- Meanwhile, heat the oil in a wok over medium heat. Add the laksa paste and cook, stirring, for 2 minutes. Add the stock and coconut milk, and stir to combine.
- Bring the coconut milk mixture to a simmer over medium heat. Add the prawns and beans. Cook for 3-4 minutes or until the prawns are just cooked through. (To freeze, see notes)
- Add the pumpkin to the coconut milk mixture and cook for 1 minute or until heated through. Stir in the fish sauce.
- Meanwhile, place the noodles in a large heatproof bowl. Add enough boiling water to cover. Set aside for 10 minutes or until soft. Drain.
- Divide the noodles among serving bowls. Pour over the coconut milk mixture and top with the coriander, mint, bean sprouts and chilli, if desired. Serve with lime wedges.