Try this creamy Asian-style coconut and noodle soup from the Hairy Bikers for a warming, filling meal for two.
1 red chilli, roughly chopped
2 stalks lemongrass, outer leaves discarded, roughly chopped
3 garlic cloves, chopped
2.5cm/1in piece fresh root ginger, roughly chopped
½ onion, chopped
small bunch fresh coriander, stalks only
1 tsp ground turmeric
1 tbsp Thai fish sauce (nam pla)
1 tsp palm sugar or soft brown sugar
For the spice paste, blend all of the spice paste ingredients, apart from the groundnut oil, to a paste in a food processor. Set aside.
For the laksa, heat the groundnut oil in a wok or large saucepan over a medium heat and fry the paste for 2-3 minutes, or until fragrant. Stir in the peanuts, coconut milk and stock and bring to a brisk boil.
Meanwhile, in a separate pan, cook the noodles according to the packet instructions. Drain well and set aside.
When the laksa is boiling, add the prawns and cook for 2 minutes, then add the mangetout and cook for a further 1-2 minutes, or until the prawns are pink and cooked through and the mangetout is cooked but still crunchy. Taste and adjust the flavours with seasoning as necessary.
Remove the pan from the heat and stir in the crabmeat.
To serve, twist the drained noodles into the bottom of two serving bowls. Ladle over the laksa and top with the beansprouts, cucumber, lime wedges and coriander leaves.
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