Coconut Prawn Laksa

I can’t resist this full of flavour Asian soup

Ingredients

• 1 slice of pumpkin, cubed
• coconut oil spray
• 1 clove garlic, crushed
• 2 teaspoons freshly grated ginger
• 1 green shallot, finely sliced
• 1 red chilli, seeds removed for mild heat
• 1 teaspoon lime juice
• 1 small can (165ml) coconut milk
• ½ cup chicken stock
• 1 teaspoon red curry paste
• 2 teaspoons lime juice
• 1 small kaffir lime leaf, finely diced
• Splash of Sriracha Sauce *optional
• A sprig of coriander, chopped
• 50g  vermicelli noodles

Method

• Soak the vermicelli noodles in boiling water for 4-5 minutes, drain  
• Place the noodles in a serving bowl
• Cook pumpkin for 3 minutes or until just tender in microwave, drain and set aside
• Meanwhile spray the pan with coconut oil and place over medium-high heat 
• Add chilli, garlic and ginger and cook for 1-2 minutes, careful not to burn, remove and set aside
• Add the prawns to the pan and cook for 1 minute on each side
• Return the chilli mixture to the pan along with the pumpkin pieces and curry paste, then add the chicken stock, coconut milk, fish sauce, lime juice, *Sriracha sauce and kaffir lime leaf, stir and bring to a simmer, cook for a further 2 minutes until prawns are just cooked
• Pour the mixture over the noodles and garnish with chopped coriander