INGREDIENTS

Serves 4

1 garlic cloved finely chopped
½ red chilli sliced
½ red onion finely sliced
1 teaspoon grated ginger
1 lemongrass stalk (or peel of lemon or lime)
4 kaffir lime leaves
400g can coconut milk
300ml fish or vegetable stock
juice of 1 lime
2 tablespoons fish sauce
500g combination of salmon fillet, cod loin or another white fish
250g king prawns
300g rice noodles
vegetable oil
Combination of a handful of sugar snap peas, mange tout, spinach, red pepper

Heat a couple of tablespoons of the oil in a wok or large pan. Add the onion, chilli, galic and ginger, folowed by the lemon grass, kaffir leaves and cook gently. Add the coconut milk and simmer for 15 minutes. Add fish sauce and lime juice, add more to adjust taste.

Add the fish, prawns, vegetables and noodles, allow to cook for 3-5 minutes until the prawns are pink and fish cooked through. Add a handful of spinach, stir through.
Serve generous portions in bowls.

Approximate cost £16.50, £4.13 per person