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.