Prawn laksa

Infused with punchy Thai flavours, this vibrant soup will perk up any lunchtime. Try it with any mix of veg you like – carrots, green beans and cauliflower would all work well, just add at the same stage as the broccoli.

Ingredients

Serves: 4

Ready in: 15 mins

• 2 tbsp vegetable oil
• 2 red chillies, sliced (deseeded if you prefer less heat)
• 1 bunch Co-op spring onions, sliced
• 6 tbsp Thai red curry paste
• 1.5 litres vegetable stock (made with 2 stock cubes)
• 2 x 400ml tins coconut milk
• 1 tbsp fish sauce (optional)
• 1 head broccoli, cut into small florets
• 250g pack Co-op medium egg noodles
• 2 x 150g packs Co-op king prawns
• Small handful fresh coriander, leaves picked (optional)
• 1 lime, cut into wedges, to serve
• Co-op Thai Inspired Spicy Crackers, to serve

Method

1. Heat the oil in a wok or large saucepan over a low heat, then add three-quarters of the chilli and spring onions and fry for 1 min.
2. Stir in the Thai curry paste and cook for 1 min more until fragrant.
3. Add the vegetable stock, coconut milk, fish sauce (if using) and the broccoli florets and bring to the boil. Turn the heat down and simmer gently for 3 mins.
4. Add the egg noodles and prawns and cook for 5-6 mins until the noodles are tender and the prawns are piping hot. 
5. Ladle the soup into bowls and top with the coriander (if using) and the remaining chilli and spring onions. Finish with a good squeeze of lime juice and some spicy crackers on the side, if liked.