Fresh-tasting, aromatic, rich in protein, slow-release carbs and healthy fats, as well as heaps of minerals and vitamins, this versatile and quick oriental soup will help sustain your energy levels and keep your muscles healthy.
It’s packed with potassium, sodium, calcium and magnesium too, while the ginger and chilli work as anti-inflammatories to boost muscle recovery.
For the soup:
■ 10-15 uncooked king prawns
■ 2tbsps groundnut or sunflower oil
■ 300g rice noodles (vermicelli style)
■ 3tbsps laksa paste
■ 1 x 400ml tin coconut milk
■ 1tbsp fish sauce
■ 1tsp palm sugar (or soft brown sugar)
■ 2cm piece fresh ginger, peeled and cut into thin strips
For the garnish:
■ 4 spring onions, sliced finely on a slant
■ 2 red chillis, deseeded and finely sliced
■ ½ cucumber, cut into thin 3cm-long sticks
■ 100g fresh beansprouts
■ 1 x 225g can bamboo shoots, drained
■ Large handful fresh coriander leaves, roughly chopped
■ Large handful fresh mint leaves, chopped
■ 1 lime, cut into quarters
Peel and de-vein the prawns, reserving the heads and shells. Heat 1tbsp oil in a saucepan and sauté the shells and heads for a few minutes until they turn pink and crispy.
Add 1.2 litres of water and bring to the boil. Lower the heat, cover and simmer for about 30mins. Strain and set aside. Wipe the saucepan dry with kitchen roll.
Cook the noodles according to the instructions on the pack and set aside.
Heat 1tbsp oil in the saucepan, add the laksa paste and fry for 2mins. Stir in the coconut milk, prawn stock, fish sauce and sugar and bring to a gentle simmer for a few minutes.
Add the ginger strips and prawns and simmer until the prawns turn pink. Stir in the noodles and warm through.
Spoon the laksa into warmed bowls. Top with the herbs, spring onions, chilli, cucumber strips, beansprouts and bamboo shoots. Serve with slices of lime.
(Main image: Ewelina Karbowiak)
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