Name: Prawn laksa
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 tsp paprika; 1 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 4 red chilli (roughly chopped); 6 cm ginger or galangal (roughly chopped); 4 cloves garlic (peeled and roughly chopped); 4 banana shallots (roughly chopped); 4 lemon grass (white parts only, roughly chopped); 1.5 tbsp fish sauce; 50 g ground almonds; 2 tbsp rapeseed oil; 4 nests medium rice noodles (cooked, drained and rinsed in cold water); 6 tbsp laksa paste; 400 ml coconut milk; 600 ml vegetable or chicken stock; 300 g large cooked prawns; 1 lime; 1/2 cucumber (seeds removed, cut into matchsticks); Fresh coriander to garnish

Laksa is a Malaysian dish of Chinese origin but can be found in various forms all over South East Asia. It’s a lovely noodle soup that packs a flavour punch and can be made with prawns, mussels, crab, fish or chicken.
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