Step 1

PREP INGREDIENTS Trim ends off beans and cut beans in half. Spiralise or julienne courgette (or cut into thin rounds). Thinly slice spring onions. Crush garlic. Roughly chop coriander.

Step 2

COOK LAKSA Heat oil in a large non-stick pot on medium. Add garlic and ginger and cook for 2 minutes. Stir in laksa paste and cook for 2 minutes, until fragrant. Add stock, sugar and fish sauce, then stir in prawns, beans and courgette. Bring to a gentle simmer and cook for 10 minutes. Stir in coconut milk. Cook for 2 minutes, then add lime juice to taste. Cut tofu puffs in half, if using, and add to the laksa. Reduce heat to very low, place a lid on the pot and leave for 5-10 minutes.

Step 3

COOK NOODLESMeanwhile, cook or prepare noodles according to the instructions on the packet (I boiled mine for 6 minutes). Drain.

Step 4

SERVEDivide noodles between warmed serving bowls. Top with laksa (try using tongs and a ladle to serve). Garnish with bean sprouts, spring onions, coriander and fried shallots, if using. Serve with extra wedges of lime, if you like. Use a spoon and chopsticks or a fork to eat!