Prawn laksa noodle soup

Soothing and comforting, this simple soup is packed with flavour.

SERVES 2 PREP 5 mins COOK 10 mins EASY

2 vermicelli noodle nests 400ml can light coconut milk 3 tbsp laksa or Thai red curry paste 550ml vegetable stock

1 red chilli, inely sliced (deseeded

if you like)

1 garlic clove, inely chopped 1 lime, juiced

1 tsp smooth peanut butter

2 tsp ish sauce

150g cooked prawns, peeled small handful of coriander, leaves

picked, stems inely chopped

Tip the vermicelli noodles into a heatproof bowl, cover with boiling water and soak for 2 mins, then rinse and drain well. Put the coconut milk, laksa or curry paste, stock, chilli, garlic and lime juice in a large microwave-safe bowl. Cover with a microwave-safe lid or plate and cook on high for 2-3 mins until boiling. Stir in the peanut butter, fish sauce, prawns and coriander stems.

Cover again and cook on high for 1 min until warmed through. Divide the noodles between two bowls, pour over the prawn broth, then sprinkle over the coriander leaves to serve.

GOOD TO KNOW ibre • vit c • iron

PER SERVING 506 kcals • fat 24g • saturates 13g • carbs 49g • sugars 7g • ibre 6g • protein 21g • salt 4g