Prawn laksa

A big, fragrant Malaysian noodle soup with coconut, prawns and a gentle kick of spice, topped with fresh herbs, beansprouts and lime. A bowlful of sunshine in about half an hour.

Ingredients

• 15 ml Vegetable oil
• 120 g Laksa paste
• 400 ml Coconut milk
• 1 Chicken stock cubes, made up with 600ml boiling water
• 10 ml Fish sauce
• 5 g Soft brown sugar
• 300 g Prawns, raw, peeled
• 250 g Rice noodles
• 2 Eggs, boiled for 8 minutes, peeled and halved
• 150 g Beansprouts
• 10 g Fresh coriander
• 5 g Fresh mint
• 1 Fresh chillies, sliced
• 1 Limes, cut into wedges

Method

1. Heat the oil in a large pan and fry the laksa paste, stirring, until it smells fragrant.
2. Pour in the coconut milk and stock, add the fish sauce and sugar and simmer gently.
3. Meanwhile cook the noodles following the pack instructions, drain and divide between deep bowls.
4. Drop the prawns into the simmering broth and cook until they turn pink all the way through.
5. Ladle the broth and prawns over the noodles. Top with egg halves, beansprouts, herbs and chilli, with lime wedges for squeezing.