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
- 100ml chicken or vegetable stock
- 100g dried egg noodles
- chopped coriander, to serve
Method
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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.
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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.
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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.