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15 minutes
15 minutes
- 18.20 gm peanut oil
- 16 raw prawns, peeled leaving tails intact, deveined
- 75g laksa paste
- 2 x 430g pkts Creamy Pumpkin Soup
- 500ml chicken stock
- 250g pkt Zucchini Noodles
- 350g pkt Nature’s Kitchen Sweet Chilli Tofu Nuggets (optional)
- In a large saucepan over medium-high heat, heat the oil until shimmering. Quickly stir-fry the prawns for 2 minutes until they curl and turn pink. Introduce the laksa paste and cook for 30 seconds until aromatic. Pour in the soup and stock, then bring to a boil.
- Lower the heat to a gentle medium-low setting, then introduce the zucchini noodles and tofu, if desired. Sauté for 2 minutes or until fully warmed.
- Ladle the soup into individual bowls, ensuring each one receives an equal portion.
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