Coconut prawn laksa with rice noodles

Ingredients

For 1 serving

• Shrimp120 g
• Tofu60 g
• Rice noodles60 g
• Coconut milk80 ml
• Fish stock300 ml
• Red curry paste20 g
• Ginger5 g
• Garlic1 clove
• Bean sprouts50 g
• Fish sauce1 teaspoon
• Lime0.3
• Cilantroto taste

Contains: shellfish, soy, fish, celery,

Method

1. Peel the ginger and garlic and pound them in a mortar; in a saucepan toast them with the red curry paste over medium heat for 1 minute, stirring, until fragrant.
2. Pour in the coconut milk and fish stock, bring to the boil and cook over medium-low heat for 8 minutes, until rich and fragrant.
3. Meanwhile cover the rice noodles with boiling water and leave for 8 minutes, until soft; drain and put them in the bowl with the rinsed bean sprouts. Dice the tofu, peel the prawns and pick the fresh coriander leaves.
4. Add the prawns and tofu to the broth and cook for 3 minutes, until the prawns are pink.
5. Turn off the heat and season with the fish sauce, tasting as you go.
6. Pour the laksa over the noodles and serve with the coriander and the lime wedge to squeeze.