This quick meal for one is the perfect way to warm up an evening
Prep:10 mins
Serves 1
2 tsp oil1 garlic clove, crushed1 spring onion, finely chopped2 tsp finely chopped fresh root ginger1 green chilli, deseeded and finely choppedjuice from ½ lime100g raw prawns, any size 165ml can coconut milk100ml chicken or vegetable stock100g dried egg noodleschopped coriander, to serve
STEP 1Heat 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 your lime juice.STEP 2Stir 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.STEP 3Meanwhile, cook your 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.
