Prawn and pumpkin laksa

1 Wash coriander. Cut roots and stalk from coriander and finely chop. Remove leaves and place in a bowl. Cover and chill until needed.

2 Heat oil in a large, deep saucepan over a medium heat. Add onions and coriander root. Cook for 1 minute. Stir in laksa paste. Cook for 1-2 minutes, or until fragrant. Add coconut milk and water. Bring to the boil.

3 Add pumpkin. Return to the boil. Reduce heat and simmer for 15 minutes, or until pumpkin is tender. Stir in sugar and lime juice.

4 Meanwhile, place noodles in a large bowl. Cover with boiling water and stand for 10 minutes, or until tender. Drain. Divide noodles among 4 bowls.

5 Add prawns to soup. Cook for 3-4 minutes, or until cooked through. Ladle soup over noodles. Top with coriander leaves and chilli (if using). Serve with lime.