Prawn & Coconut Laksa

• King Prawns(500 g)
• Rice Noodles(250 g)
• Coconut milk(400 ml)
• Chicken Broth(800 ml)
• Red Curry Paste(3 tbsp)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Lemongrass(1)
• Fish sauce(2 tbsp)
• Brown sugar(2 tsp)
• Lime(2)
• Bok Choy(2)
• Bean Sprouts(150 g)
• Anaheim Peppers(1)optional
• Coriander(15 g)optional
• Rapeseed Oil(1 tbsp)

Method

1. 1

   Peel and finely chop {Garlic}. Finely grate {Ginger}. Trim the woody end from {Lemongrass}, bruise it with the back of a knife, then cut the {Bok Choy} into bite-size pieces. Slice the optional {Chili pepper}, roughly chop the {Fresh cilantro}, and cut {Lime} into wedges.

   ~15 min

2. 2

   Heat {Vegetable oil} in a large pot over medium heat. Cook {Red Curry Paste}, {Garlic}, and {Ginger} for 2 minutes, stirring, until fragrant. Add {Lemongrass} and cook for 1 minute more.

   ~3 min

3. 3

   Pour in {Coconut milk} and {Chicken Stock}. Stir in {Fish sauce} and {Brown sugar}, bring to a gentle boil, then lower the heat and simmer for 10 minutes to build a full, fragrant broth.

   ~10 min

4. 4

   Add {Rice Noodles} to the broth and simmer for 4 minutes, stirring to loosen them. Add {Bok Choy} and {Prawns}, then simmer for 3 minutes more until the noodles are tender, the greens are just wilted, and the prawns are pink and curled through the soup.

   ~7 min

5. 5

   Turn off the heat and squeeze in juice from {Lime}. Divide the laksa between bowls and top with {Bean Sprouts}, {Fresh cilantro}, and the sliced {Chili pepper} if using. Serve with the remaining lime wedges on the side.

   ~5 min