Laksa - Serves 6-8

150g fine rice noodles

2 red chillies, deseeded and roughly chopped

4 garlic cloves, finely chopped

2.5cm root ginger, roughly chopped

1 stick of lemongrass, outer leaves removed, roughly chopped

50g torn coriander leaves and stalks

Juice of 1-2 limes

2 tbsp toasted sesame oil

2 x 400ml tins coconut milk

700ml vegetable stock

1-2 tbsp fish sauce or soy sauce

250g sugar snap peas, halved lengthways

150g beansprouts

8 spring onions, trimmed and finely sliced at an angle

Place the noodles in a large bowl, pour boiling water on top to cover, so that it comes up to about 2.5cm above the noodles. Leave to soak for 3-4 minutes or until soft.

Drain well.

Meanwhile, place the chillies, garlic, ginger, lemongrass, coriander (reserving a few leaves garnish) and juice of one of the limes in a food processor (or use a pestle and mortar) and blend to a paste.

Heat the sesame oil in a large saucepan on a medium heat and fry the chilli paste for 3 minutes.

Add the coconut milk, stock and 1 tablespoon of fish sauce or soy sauce.

Bring to the boil, then reduce the heat and simmer for 10 minutes.

Add the sugar snap peas and beansprouts and simmer for a further 2-3 minutes or until almost cooked but still a bit crunchy.

Check the taste and add more lime juice or fish/soy sauce if necessary.

Divide the noodles between warm bowls, ladle the hot soup over and scatter the sliced spring onions and reserved coriander leaves on top.