This recipe is tried and tested by Bioshop's Floor Manager Janet and her family. 

Inspired by our new range of wild caught organic seafood by Soulfish in Coolum Beach. It is Gluten Free, Sugar Free Dairy Free and all ingredients can be found right here at Bioshop (depending on seasonal availability) Ask our friendly staff for help!

Ingredients 

• Rice Noodles or 250 g kelp noodles for Keto/paleo version
• 1 tablespoon coconut oil
• 3 × 400 ml cans coconut milk
• 2 tablespoons honey (optional)
• ½ teaspoon tamarind paste
• 12 Soul Fish raw king prawns, peeled and deveined with tails intact 
• 2 ½ tablespoons fish sauce
• 2 ½ tablespoons lime juice
• ¼ Chinese cabbage (wombok), finely shredded
• 1 handful of bean sprouts
• 1 small handful of Thai basil leaves
• 1 small handful of coriander leaves
• 2 limes, quartered

Spice Paste

• 6 garlic cloves, peeled
• 200 g long red chillies, roughly chopped
• 2 lemongrass stems, white part only, thinly sliced
• 1 teaspoon ground turmeric
• 5 kaffir lime leaves, finely shredded

Method:

1.Soak the noodles in a bowl of cold water for 10 minutes to soften slightly. Meanwhile, to make the spice paste, process the garlic, chilli, lemongrass, turmeric and lime leaves in a food processor or pound using a mortar and pestle until smooth.

2.Place the oil in a large saucepan over medium heat. Add the spice paste and fry for 2 minutes until fragrant. Add the coconut milk, honey (if using) and tamarind paste and bring to the boil. Add the prawns and bring back to the boil. Turn off the heat and allow to sit for 5 minutes until the prawns are just cooked through. Add the fish sauce, lime juice and cabbage. Return the pan to medium heat and cook for 1 minute.

3.Divide the noodles among four serving bowls and spoon on the laksa, making sure the prawns are divided evenly between the bowls. Garnish with the bean sprouts, basil and coriander. Serve with the lime quarters.