Ingredients 2 tsp oil 1 garlic clove, crushed 1 spring onion, finely chopped 2 tsp finely chopped fresh root ginger 1 green chilli, deseeded and finely chopped juice from ½ lime 100g raw prawns, any size 165ml can coconut milk Coconut milk in a glass, with half a coconut 100ml chicken or vegetable stock 100g dried egg noodles chopped coriander, to serve Method 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. 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. 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.
Prawn and coconut laksa
