Prawn laksa

Babiche Martens

A bag of prawns in the freezer is one of the most versatile staples to have on hand. In this case, the prawns form the basis of a tasty laksa. Perfect for a mid-week fix, within 30 minutes you can be serving this dish hot and fragrant at the table.

Ingredients

1 Tbsp	Olive oil
1 Tbsp	Grated ginger
1 tsp	Turmeric
2	Spring onions, sliced thinly
½	Red chillies, sliced thinly (leave seeds in for extra heat)
1 Tbsp	Lemon zest
1 Tbsp	Fish sauce
1 tin	Coconut cream, 420g (Main)
1 cup	Chopped tomatoes, tin or fresh
2 cups	Chicken stock
200 g	Rice noodles, soaked in warm water for 10 mins (Main)
400 g	Prawns, large (Main)
2 heads	Bok choy, sliced roughly
½ cup	Coriander leaves
1	Lime, cut into quarters

Directions

1. Warm the oil in a large pot. Add the ginger, turmeric, spring onions and chilli, cooking for 3 or 4 minutes.
2. Add the zest, fish sauce, coconut cream, tomatoes and stock, bringing to a simmer for 8 minutes. This can be done ahead of time.
3. Before serving, bring the liquid back to a simmer. Add the noodles and prawns, cooking for 4 or 5 minutes depending on their size. Add the bok choy, cook until wilted and tender.
4. Stir through the coriander and serve with a squeeze of lime.

More of Angela's lighter recipes in the lead-up to spring

• Chicken thighs with oregano paste
• Chocolate and date meringue