Prawn Laksa

Warm a little oil in a large wok, add the sweet potato and cook until soft and beginning to brown. Throw in the spring onion tops and ginger, and cook for about 1 minute.

Pour the coconut milk and the same amount of water into the wok, then add the fish sauce and lime leaves. Bring the liquid to a gentle boil. Add the stock powder, if using, and stir well before adding the water chestnuts, lime zest, prawns and pak choi. Cook the laksa for 5 minutes.

Finish the laksa by adding the coriander and lime juice, tasting as you go. Adjust the seasoning and add a little soy sauce if you need extra flavour. Place a swirl of noodles in each of 4 bowls, pour over the laksa, and finish with a few chopped coriander leaves.