Laksa is a spicy noodle soup that combines Chinese and Malay. You can make this Prawn Laksa as spicy as you want, but the coconut milk cools it down a little, so it takes the edge off the heat.
Put 1 Red chilli, 1 stalk Lemongrass, 30 g Fresh ginger, 3 Garlic clove, 1 tablespoon Olive oil, 1 Onion, 2 tablespoon Fresh coriander (cilantro) and 1 tablespoon Fish sauce into a pestle and mortar.
Pound until a paste is formed. Alternatively, you could put everything into a food processor and blitz together.
Cook 100 g Dried wholewheat noodles to the packet instructions.
Heat a pan and add the paste and cook for 1 minute.
Add 240 g King prawns and cook for 3 minutes.
Add 200 ml Light coconut milk, 250 ml Hot water and juice of 1 Lime Cook for 5 minutes.
Drain the noodles, add them to the soup and serve.
Notes
Instead of prawns (shrimp) you could use chicken, tofu or extra vegetables.
Alter the amount of chili used in the paste to suit your own taste.
For an added veggie boost, fry some of your favourite vegetables before putting the paste into the pan.
Store the broth and noodles separately in the fridge. If freezing, freeze only the broth and make the noodles fresh.