Ingredients

• Laksa paste (follow the instructions for quantity, adjust to taste)
• 1 cup organic coconut milk
• 1 quart/1 litre chicken stock
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 750g prawns, peeled and deveined, with or without tails

• 1 cup bean sprouts, to serve
• Half cup sunflower sprouts, to serve
• Half cup fresh coriander leaves, chopped to serve
• Lime wedges, to serve

Options

• Mixed nuts, chopped
• Fish or other seafood
• Chicken, cut into strips
• Red chilli, if you want more spice
• Fresh lemon grass

Preparation

1. Put the coconut milk and chicken stock into a pot on low heat for 5 minutes
2. Add laksa paste, lime juice and fish sauce
3. Simmer for 5 minutes
4. Add prawns and cook for a further 3 minutes, until pink and cooked through
5. Do not let boil
6. Ladle the laksa into bowls 
7. Add on top the sprouts, coriander leaves and serve with the lime wedges