Prawn & coconut laksa

• oil2 tsp tsp
• garlic clove↗1 1

  crushed

• spring onion↗1 1

  finely chopped

• finely chopped fresh root ginger2 tsp tsp
• green chilli↗1 1

  deseeded and finely chopped

• juice from ½ lime
• raw prawns↗100g g

  any size

• can coconut milk↗165ml ml
• chicken or vegetable stock↗100ml ml
• dried egg noodles↗100g g
• chopped coriander

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.

2. 2

   Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.

3. 3

   Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.