Prawn Laksa with rice noodles

Serves 4

Ingredients

300g rice noodles

2 tbsp olive oil

2 red chillis, finely sliced

5 tbsp Thai red curry paste

1 heaped tsp grated fresh ginger

1 tsp minced garlic

800ml vegetable stock, hot

2 x 400ml can coconut milk

4 tsp fish sauce

Juice of 2 limes

around 24 prawns, deveined

2 pak choi

1 bunch fresh coriander, roughly chopped

Sea salt and freshly ground black pepper

To serve

Lime wedges

Method

Soak the noodles in boiling water for 15 minutes until softened, set aside.

Place a saucepan over a medium heat, and add the olive oil. Stir in the red chilli, ginger and garlic and cook for one minute, then stir in the thai red curry paste, and continue to cook for a further minute. Whisk in the hot vegetable stock and coconut milk and bring to the boil.

Stir in the fish sauce, lime juice, raw prawns, halved pak choi and cook through, for about five minutes. Stir in two tablespoons of fresh coriander and season with sea salt and freshly ground black pepper

Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

Enjoy this spicy soup with a glass of our refreshingly light Leopard's Leap  Chescato.