Name: Prawn laksa (spicy noodle soup)
Total time: 20 min
Yield: Serves 2
Cuisine: Malaysian
Ingredients: 50g medium rice noodles we like Blue Dragon; 2-3 tbsp laksa paste; 400ml tin half-fat coconut milk; 500ml chicken stock; 150g cooked large prawns from a sustainable source; a handful beansprouts; ¼ cucumber seeds removed and cut into strips; a small bunch coriander

A bowl of prawn noodle soup topped with coriander garnish

50g medium rice noodles
we like Blue Dragon
2-3 tbsp laksa paste
400ml tin half-fat coconut milk
500ml chicken stock
150g cooked large prawns
from a sustainable source
a handful beansprouts
¼ cucumber
seeds removed and cut into strips
a small bunch coriander

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Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes.
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Heat a pan, add the laksa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir, and simmer for 2 minutes.
Add the prawns and heat through. Stir in the beansprouts. Put the noodles in two bowls, ladle soup over, and top with cucumber and coriander.