Ingredients
Method
1.Process ginger, chilli, lemongrass, garlic and coriander to a fine paste.
2.In a wok, heat oil on medium. Stir-fry paste for 1-2 minutes. Add coriander seeds and turmeric, then add stock. Simmer for 5 minutes.
3.Cook noodles following packet instructions and set aside.
4.Stir coconut milk into stock mixture. Bring to the boil, then simmer for 2-3 minutes. Stir in green stalks and simmer for 4-5 minutes.
5.Mix in prawns and remaining greens. Simmer for 2-3 minutes until prawns are pink and cooked. Stir noodles, fish sauce and lime juice through. Top with beansprouts, peanuts, sliced chilli and coriander sprigs. Accompany with lime.
Note
- If short on time, use a shop-bought paste.
