1

Heat the oil in a large saucepan over a medium heat. Add the white part of the spring onion and saute 1 minute.

2

Add the garlic, turmeric, curry paste and cook 1 minute, stirring. Add stock, coconut milk, sugar, salt and fish sauce and bring to the boil. Reduce heat and simmer for 5 minutes, uncovered.

3

While the soup simmers, soak the noodles in boiling water for 10 minutes. Add mushrooms to the soup, return to boil and cook 2 mins. Add prawns and cook 2 mins. Stir in lemon juice.

4

Drain the noodles under cold water, put in bottom of soup bowls, scatter with green part of spring onion and coriander and ladle the laksa soup on top.

Serving size: ½ of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.