Prawn and coconut laksa

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.