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