Dean's spicy prawn laksa

Put the kick into Monday with Dean's spicy prawn laksa!

Serves 4Prep: 10 minutesCook: 25 minutes

Ingredients:Oil for frying1 onion, sliced thinly3 cloves garlic, crushed1 thumb-sized piece ginger, grated1 stick of lemongrass1 heaped tbsp red Thai curry paste400g can coconut milk800ml chicken or vegetable stock4 nests vermicelli rice noodles1 tbsp brown sugar2 tbsp soy sauceJuice 1-2 limes400g raw prawnsFresh coriander for garnish4 spring onions, finely sliced2 soft boiled eggs, halved to serveLime wedges, to serve

Method:

• Heat the oil in a pan and add the onion, garlic and ginger. Cook for 5 minutes over a low to medium heat. Bash the lemongrass and add to the pan with the Thai paste and fry for a further 2-3 minutes.

• Pour in the coconut milk and stock and bring to the boil, reduce the heat to a simmer and cook for 10 minutes.

• Meanwhile cook the rice noodles according to the packet instructions and portion into 4 bowls.

• Add the sugar and soy to the coconut broth and then the lime juice to taste. Add the prawns and cook for 5 minutes. Ladle on top of the noodles then garnish with fresh coriander, spring onion and an egg. Serve with a lime wedge.