Souper food!

SPICY PRAWN LAKSA Spicy, sweet or smoky, th­ese steam­ing bowls of good­ness are as healthy as they are de­li­cious

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 4

1tbsp oil 2 ba­nana shal­lots or 1 small onion, finely chopped 4 garlic cloves, finely chopped 4cm (1½in) fresh root ginger, finely chopped

1-2tbsp red curry paste

600ml (1pt) veg stock 1 x 400ml tin co­conut milk 2 le­mon grass stalks, bashed

2-3 lime leaves 4 por­tions of noo­dles of your choice 175g (6oz) large raw prawns, peeled

1tsp tamarind paste 100g (3½oz) each mange tout and baby corn

1-2tsp fish sauce

Zest and juice of 1 lime

Pinch of sugar Thai basil or co­rian­der, mint and chopped chilli, to serve

Heat the oil and gen­tly sauté the shal­lots, garlic and ginger for a few min­utes with­out colour­ing. Add the curry paste and fry for a minute un­til aro­matic. Pour in the stock and co­conut milk and bring to the boil.

Add the bashed le­mon grass and lime leaves, cover and sim­mer slowly for about 10 min­utes un­til you have a tasty soup base. Put the noo­dles into a large bowl and pour over some boil­ing wa­ter. Cover and al­low to sit for 8-10 min­utes or so un­til almost ten­der.

Add the prawns, tamarind and vegetables to the soup and sim­mer for 3-4 min­utes un­til the prawns and veg are just cooked through. Drain the noo­dles and add to the hot soup, then al­low to sit, off the heat, for 5 min­utes or so un­til cooked.

Sea­son with fish sauce, lime juice and zest, and a pinch of sugar. Serve in bowls with the herbs and

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