A spicy flavourful coconut noodle soup
Ingredients (serves 2/3)
1 big bag of tiger prawns
3 cloves of garlic
1 red chilli
1 tsp. curry powder
1 can of coconut milk
1 small head of broccoli
1 pack of brown rice noodles
2 stems of lemongrass
2 spring onions
Gently fry the chopped onion and garlic in a little coconut oil until soft.
Add chopped chilli and curry powder and cook gently for a couple of minutes.
Add chopped broccoli and sliced mushrooms and soften.
Stir in the coconut milk.
Peel the outer layers off the lemongrass and bash with a rolling pin to soften. Add to the mix.
Cook rice noodles separately and set aside.
Simmer laksa mix for 10 minutes until flavours have released.
Add prawns and cook until soft.
Add noodles to the mixture.
Serve with chopped coriander, spring onions, lime wedges and a handful of beansprouts.