Coconut Poached Cod

Meanwhile heat 1 tbsp of oil on medium heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the ginger and the garlic. After one minute add the red curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste.

After another minute add in the coconut milk and stir until smooth. Add the stock pot with the 850ml of water and bring to a simmer.

Add the kaffir lime leaf and ½ tsp of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up cut it in half and squeeze half of the lime juice into the soup and simmer gently for 10 mins.

After 10 mins add the nest of noodles and the cubed cod cook for around 4 mins, until the noodles are soft and the cod is just cooked through. Tip: Don’t cook the laksa too long at this stage, as you don’t want your cod to fall apart too much.