Prawn Laksa

Ingredients 200g rice stick noodles (medium thickness) 100g bean shoots, ends trimmed 1 bunch coriander, leaves picked 1 tbs vegetable oil 1/2 cup prepared laksa paste 2 x 270ml cans Woolworths Select Reduced Fat Coconut Cream 3 cups chicken stock 200g snow peas, trimmed 125g Australian Sweet baby corn, halved 1 carrot, sliced 500g green banana prawns, peeled and deveined 2 limes, quartered

Method 1. Place noodles into a large bowl and cover with boiling water. Stand for 10 minutes until soft. Soak bean shoots and coriander in iced water and set aside. 2. Meanwhile, heat oil in a large saucepan. Add laksa paste and cook for 2 minutes until aromatic. Stir in coconut cream and stock and bring to the boil. 3. Add snow peas, corn, carrot and prawns and reduce heat to medium. Cook for 3 minutes until prawns have changed colour. Divide noodles between serving bowls. Ladle over soup, prawns and vegetables. Top with bean shoots and coriander and serve with a wedge of lime.