2 vermicelli noodle nests
400ml can light coconut milk
3 tbsp laksa or Thai red curry paste
550ml vegetable stock
1 red chilli, finely sliced (deseeded if you like)
1 garlic clove, finely chopped
1 lime, juiced
1 tsp smooth peanut butter
2 tsp fish sauce
150g cooked prawns, peeled small handful of coriander, leaves picked, stems finely chopped
1 Tip the vermicelli noodles into a heatproof bowl, cover with boiling water and soak for 2 mins, then rinse and drain well. Put the coconut milk, laksa or curry paste, stock, chilli, garlic and lime juice in a large microwave-safe bowl. Cover with a microwave-safe lid or plate and cook on high for 2-3 mins until boiling. Stir in the peanut butter, fish sauce, prawns and coriander stems.
2 Cover again and cook on high for 1 min until warmed through. Divide the noodles between two bowls, pour over the prawn broth, then sprinkle over the coriander leaves to serve.