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
Step 1 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 to 4 mins, then squeeze in your lime juice.
Step 2 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.
Step 3 Meanwhile, 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.
Serves 1
Easy
Prep: 10 mins
Cook: 8 mins
This quick meal for one is the perfect way to warm up an evening