SERVES 4
PREPARATION 30 MINS
COOKING 15 MINS
1kg (2lb) uncooked medium prawns
1l (32fl oz) fish or chicken stock
200g (6½oz) dried rice vermicelli noodles
1tbsp vegetable oil
4tbsp laksa paste, or more
to taste
1tsp palm or brown sugar
375ml (12fl oz) coconut milk
2-3tsp Thai fish sauce
2-3tbsp fresh lime juice
6 spring onions, sliced on diagonal, to serve
2 handfuls bean sprouts
½ cucumber, de-seeded and finely sliced
Handful fresh coriander leaves, to serve
Lime wedges, to serve
1. Peel and de-vein the prawns, leaving the tails intact. Place the prawn heads and shells in a large pan, add the stock and bring to the boil. Reduce the heat and simmer for 15 minutes. Strain and discard the solids.
2. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5-8 minutes, or until tender. Drain.
3. Heat the oil in a large saucepan and add the laksa paste and sugar. Stir over a medium heat for 2 minutes. Add the strained stock and coconut milk. Bring to the boil, reduce heat and simmer, uncovered, for 5 minutes.
4. Add the prawns, and simmer, uncovered, until the prawns are pink and just cooked. Add the fish sauce and lime juice, to taste.
5. Divide the noodles between four deep soup bowls and top with bean sprouts and cucumber. Ladle over the soup and prawns, top each with chopped spring onions and coriander, and serve with lime wedges.