Chunky cod laksa

45 MINUTES | SERVES 4 | EASY

Laksa is a Malaysian-Chinese curry noodle broth. The spices used travelled from India and the egg noodles came from southern China.

dried egg noodles 250g rapeseed oil 1 tbsp coconut milk 400ml vegetable or fish stock 500ml lime 1, juiced soft light brown sugar 1 tsp fish sauce 1 tsp cod loin or fillet 200g, cut into bite-sized chunks or raw peeled prawns, deveined and tails left on bean sprouts 80g dried chilli flakes a pinch coriander a small handful of leaves LAKSA PASTE ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tsp onion ½, chopped coconut milk 40ml ginger grated to make 1 tbsp garlic 2 cloves, crushed lemongrass 1 stalk, roughly chopped red chilli 1, deseeded and roughly chopped shrimp paste 1 tbsp

• Put all the ingredients for the laksa paste into a blender or food processor and whizz to a smooth paste.

• Meanwhile, cook the noodles in a pan of boiling water for 3 minutes, then drain under cold running water to get rid of the starch and help keep the noodles springy.

• Heat the rapeseed oil in a wok and cook the laksa paste for 1 minute. Stir in the coconut milk, stock, lime juice, sugar and fish sauce, then bring the soup to the boil and simmer for 20 minutes.

• Add the cod or prawns and simmer until cooked through. Add the bean sprouts and seasoning and chilli flakes to taste.

• Divide the noodles evenly between 4 serving bowls and ladle the soup over. Garnish with coriander leaves and serve.

PER SERVING 505 KCALS | FAT 24G SATURATES 16.7G | CARBS 47.9G | SUGARS 5.4G FIBRE 5.6G | PROTEIN 21.5G | SALT 1.9G