Coconut prawn laksa

Ingredients

	sugar - 1 tsp
	beansprouts - 200g
	chicken or fish stock - 600ml
	fish sauce - 2 tbsp
	folded thai rice noodles - 200g
	coriander (roughly chopped), fresh - 30g
	king prawns, fresh - 360g
	mint leaves, fresh - 30g
	coconut milk (at least 70% coconut) - 400ml
	natural roasted peanuts (roughly chopped) - 50g
	red pepper (cut into thin strips) - 1
	spring onions (finely chopped) - 4
	sugarsnaps (shredded) - 150g
	yellow thai curry paste (or nyonya paste which is spacier) - 1 tbsp
	zest and juice of limes - 2

1	Place the rice noodles in a large bowl, cover with boiling water and set aside for a few minutes.
2	In a large saucepan, add the curry paste and cook on a high heat for 30 secs. Add the coconut milk , stock, fish sauce and sugar and bring to the boil.
3	Add the red pepper, sugarsnaps and prawns to the broth, simmer for 2 mins until the prawns are just cooked, then remove the pan from the heat.
4	Drain the noodles and divide among four bowls, along with a handful of beansprouts.
5	Add the coriander and mint to the laksa broth, then spoon into each bowl.
6	Top with lime zest and juice, spring onions and peanuts.