Preparation time: 15 minutes
1 broccoli cut into small florets
1 tsp olive oil
50g laksa curry paste
1 tsp mild curry powder
½ tsp ground turmeric
¼ tsp ground coriander
200ml light coconut milk
2 cups chicken stock
2 tsp fish sauce
600g prawns, tails removed
2 carrots peeled into ribbons
100g vermicelli noodles
1 tsp sesame oil
1 telegraph cucumber peeled into ribbons
1 bunch Thai basil leaves picked
pinch chilli flakes optional
Start with bringing a large pot of hot salted tap water to a boil. Cut broccoli into florets.
Heat the oil in a large frypan on medium heat. Add laksa paste, mild curry powder, turmeric and coriander and cook for about 30 seconds, until fragrant. Add coconut milk, stock and fish sauce to the pan and bring to a simmer. Once simmering, add broccoli and simmer for 1 minute. Add prawns and cook for a further 3-4 minutes, until prawns and broccoli are tender. Cut the lemon in half and add the juice of one half to the laksa. Season to taste with salt. Keep warm..
Peel the carrot into ribbons and remove string from vermicelli. Once water is boiling, add carrot and vermicelli to the pot. Stir to ensure everything is submerged, then remove from heat and leave to steam with the lid on for about 5 minutes, until noodles and ribbons are tender. Drain well and toss with sesame oil.
Peel cucumber into ribbons, separate Thai basil leaves and cut second half of lemon into wedges.
Serve noodles with the laksa. Top with cucumber ribbons and Thai basil. Serve lemon on the side for squeezing and sprinkle over chilli flakes.