Prawn & coconut laksa
Serves 1 Prep 10 mins Cook 6- 8 mins £ 5.20 a portion 823 kcals, 44g fat, 25g sat. fat, 7g sugar
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 100ml chicken or vegetable stock 100g dried egg noodles chopped coriander, to serve
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 the 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 the 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.