Prawn Laksa Bowls - Sarah Graham Food

Ingredients

• 1–2 Tbsp Thai red curry paste
• 1 heaped tsp grated fresh ginger
• 1 tsp minced garlic
• 1 x 400ml can coconut milk
• 800ml good quality chicken or vegetable stock
• around 20 prawns, deveined (you can cook from frozen; or use 3 thinly sliced chicken breasts)
• 300g rice noodles (or use courgette noodles for a lighter version)
• 250g mushrooms, thinly sliced
• 2 heads bok choy, halved lengthways
• 1 red pepper, deseeded and thinly sliced
• 2 tsp fish sauce
• 1 Tbsp lime juice
• ¼ cup roasted cashew nuts, or peanuts, for serving
• 1-2 Tbsp roughly chopped fresh coriander, for serving