Recipe – Prawn Laksa

IMG_20160904_192531I’ve tried and tested this great recipe designed by Nutritional Therapist,  Jane McClenaghan from Vital Nutrition and I can highly recommend! It’s so nutritious and quick to make – perfect for a Friday tea.


Ingredients (serves 2 – although I had plenty for 2 adults and 2 children )

  • 1 dsp coconut oil
  • 400ml can coconut milk
  • 1 red pepper, chopped
  • 1 courgette, spiralised
  • 225g bag of frozen prawns
  • 50g fresh beansprouts
  • 3 scallions, chopped

For the sauce

  • 1tbsp fish sauce
  • 1 red chilli
  • Juice and zest of 1 lime
  • 1 lemongrass stalk, core chopped
  • 15g unsalted cashews
  • 2 garlic cloves, roughly chopped
  • A generous handful of fresh coriander (save a little for garnish)
  • 1 tsp ground coriander
  • 1 inch piece root ginger, roughly chopped
  • 1 tsp ground turmeric



  1. Blend all the sauce ingredients to a smooth paste.
  2. Using a spiraliser (or vegetable peeler) make courgette noodles.
  3. Heat the coconut oil in a large pan or wok and add the curry paste. Cook gently for 2-3 minutes until fragrant.
  4. Add the coconut milk then add the prawns to the sauce and simmer for 2-3 minutes until cooked.
  5. Add the pepper and courgette and cook for 1-2 minutes.
  6. Take off the heat and stir in the beansprouts and scallions.
  7. Serve in bowls, garnished with chopped coriander and lime wedges.




To find out more about Jane’s work visit her website found at or follow Vital Nutrition on Facebook where you will find lots more wonderful recipes and expert knowledge.




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