Prawn Laksa

Shopping list

• 500 ml fish stock — such as Kallo Bouillon, from supermarkets

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• 400 g peeled tiger prawns

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• 50 g creamed coconut — packet Sharwoods

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• 100 g rice noodles

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• 100 g beansprouts

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• 1 packet coriander — chopped

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• 1 bunch Asian watercress

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• 1 bunch Asian mint — chopped

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• 4 spring onions

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• 1 tbsp vegetable oil

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• 1 onion — finely sliced

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• 2 cloves garlic — crushed

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• 5 cm ginger — peeled and diced

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• 1 stick lemongrass — chopped

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• 1 fresh chili — diced

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• 1 tsp red Thai curry paste

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• 0.5 tsp turmeric

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Step by step

1. 1

   Trim the spring onions and cut into 5cm lengths, then slice into matchsticks. Place in a bowl and cover with cold water (this will make them curl prettily).

2. 2

   Heat the oil in a medium saucepan. Add the onion, garlic, ginger, lemongrass, and chili; mix well and cook for 5 minutes over a medium heat.

3. 3

   Add the Thai paste, turmeric, and fish stock; bring to the boil and simmer for 5 minutes.

4. 4

   Add the prawns, coconut, and noodles, and cook for a further 4 minutes.

5. 5

   Drain the spring onions and place on several pieces of kitchen paper, to absorb excess water.

6. 6

   Finally add the beansprouts, coriander, mint, and watercress to the laksa, mix and serve immediately, topped with the spring onions.