The readers' choice

Thai prawn and coconut broth with noodles:-

Per person:

• 1/4tsp coriander seeds
• 1/4tsp cumin seeds
• 1/4tsp turmeric powder
• 1/2tsp garam masala
• 5g desiccated coconut
• 1 clove garlic
• 1 medium chilli
• 1 small piece of ginger
• 3 medium plum tomatoes
• 1 fish stock cube (or some good fish sauce)
• 200ml coconut milk
• 30ml lime juice
• 100g large prawns
• 40g rice noodles (dry weight)

Toast the seeds in a dry pan and grind them up with a pestle and mortar.  Heat the chopped tomatoes, chopped chilli, finely chopped ginger and garlic in a deep non-stick pan.  Once heated through, add the lime juice and heat until the tomatoes are soft.  Add the spices and fish stock cube/sauce and allow to infuse for 5 minutes.  Add the coconut milk and bring to a bubble before adding the prawns to heat through for a further 3-4 minutes.  While the prawns are heating through, make up the rice noodles as per instructions on the packet. (usually soak in boiling water for 4-5 minutes)  Drain and add the noodles to the stock, bring back to a bubble and serve.  This is a huge portion!

Calories (kcal) 408 Carbohydrate (g) 55.9 Protein (g) 21.5 Fat (g) 11.9 Fibre (g) 5.9 Alcohol (g) 0.0 Fruit & Veg 3.7