One-Pot Winter Warmers: Curry laksa

I feel like you all need a very thorough warming in this week's one-pot dish and so I've come up with a spicy noodle soup recipe which will blast away the most stubborn lingering sniffle - a spicy curry laksa with prawns.

There are many variations on the South East Asian noodle soup laksa, but two main types. The first is asam laksa, which is a fish-based soup soured with tamarind. This week's recipe however, a curry laksa, is a fragrant coconut-based soup containing prawns and often tofu and cockles.

I've simplified my version somewhat and just included prawns and puffed tofu, which is available from Asian food shops. If you don't live anywhere near one however, just leave them out, as the prawns will be delicious on their own. Other seafood would also work well if you feel like experimenting; a few mussels or clams in amongst the prawns, for example.

Slurping a bowl of this fragrant broth feels rather cleansing, although in truth the coconut milk is quite decadent; use the half-fat version if you're worried but do bear in mind it won't taste the same. To finish, a squeeze of lime juice, fresh coriander and a dollop of chilli paste or hot sauce if you have it.

This quantity will serve four generously, because I'm totally against the notion of depriving oneself too much during the long dark slog of January.

Curry Laksa (serves 4, generously)

20 raw prawns

100g rice vermicelli or other, thicker rice noodles (this is personal preference really; I prefer a thicker noodle myself)

1 x 400ml tin coconut milk

800ml fish or chicken stock

50g green beans, cut into short lengths

1 teaspoon sugar

1 teaspoon salt

100g tofu puffs (optional)

1 lime

Coriander

For the spice paste

6 shallots, chopped

2 cloves garlic

3 cm piece ginger or galangal, peeled and quite finely chopped

2 red chillies

2 teaspoons shrimp paste

2 lemongrass, outer layers removed and core chopped

½ teaspoon turmeric

1 tablespoon oil

Put all the ingredients for the spice paste in a small blender and blend to a paste, adding a little more oil if necessary until you have a good paste consistency. Heat 2 tablespoons of oil in a wok and add the paste. Cook over a fairly low heat for a few minutes, until the paste starts to smell fragrant.

Add the coconut milk, stock, sugar and salt and bring to the boil, stirring all the time. Add the green beans, prawns and tofu puffs (if using) and simmer until cooked (about 5 minutes, depending on the size of your prawns).

Soak the noodles in boiling water according to packet instructions, then drain.

Ladle the broth into bowls, dividing the prawns and tofu equally, then add some noodles to each bowl. Garnish with a squeeze of lime juice, chopped coriander and chilli paste or hot sauce if you have it.