Prawn Gyoza Laksa

Lightly crush the lemongrass with a heavy knife or rolling pin. Heat the oil in a pan and add the laksa/red thai curry paste along with the turmeric and crushed lemongrass. Cook for around 5 minutes.

Add the stock and coconut milk, bring to the boil and reduce until it reaches a light creamy consistency. Add the gyoza and cook for around 5 minutes until cooked through.

Stir in the rice noodles and cook for a further 3 minutes.

Add the beansprouts, the lime juice and the fish sauce.

To serve, divide between the bowls and top with coriander, Thai basil, fresh and sliced red chilli.