How to make malaysian laksa with shrimp and vegetables

A member of the onion family, garlic is rich in allyl sulphur compounds, a group of antioxidants believed to play a role in reducing the risk of cancer by stimulating enzymes that help the body to get rid of harmful chemicals. This simple version of a classic Asian recipe is laden with vegetables in a broth just bursting with aromatic spices. Reduced-fat coconut milk provides the authentic traditional flavour. Here's a great recipe that combines the benefits of garlic with other healthy ingredients.

Preparation time 15 minutes

Cooking time 10 minutes

Serves 4

• 1 onion
• 1 red chili
• 75 ml (1/3 c) grated fresh ginger
• 325 ml (1 1/3 c) shredded napa cabbage
• 1 small cucumber
• 1 scallion
• 250 ml (1 c) bean sprouts
• 30 ml (2 tbsp) olive oil or canola oil
• 2 cloves garlic, crushed
• 5 ml (1 tsp) ground turmeric
• 1 litre (4 cups) hot fish stock
• 1 can (414 ml/14 oz) light coconut milk
• 375 ml (1 2/3 c) fine rice noodles
• 300 grams (2/3 lb) large peeled cooked shrimp
• 8 chopped fresh mint leaves

1. Thinly slice the onion, finely chop the chili, cut the cucumber into thin strips and finely slice the scallion. Thoroughly wash the bean sprouts. Heat the oil in a large pot over high heat. Add the garlic, onion and chili, reduce heat to medium and cook for two minutes.

2. Stir in the ginger, turmeric, hot fish stock and coconut milk and bring to a boil. Reduce the heat, cover and simmer for five minutes. Stir in the rice noodles, cabbage and bean sprouts and simmer for another minute before adding the shrimp.

3. Add the shrimp and continue to cook for 30 seconds to warm the shrimp, but don't let the liquid boil or the shrimp will be tough. Ladle into bowls and sprinkle with cucumber, scallion and mint before serving.

• Use bok choy or choy sum (mustard greens) instead of napa cabbage. Add any frozen mixed stir-fry vegetables instead of fresh ones.
• For a touch of lemony sharpness, crush a piece of lemongrass and add it to the onion mixture in the first step. Remove before serving.

Frozen grated ginger is a great ingredient to have on hand. Buy good-quality fresh ginger — look for large, plump, smooth, thin-skinned roots. Peel, chop in a food processor, or grate using a metal grater, then spread the ginger on a plastic tray covered with plastic wrap and freeze. Once frozen, drop the block of ginger into a freezer bag, seal and tap against a work surface to break it into pieces. You can use the ginger frozen.

Key nutrients: 663 Calories, 21 g Fat, 10 g Saturated Fat, 94 g Carbohydrates, 24 g Protein, 3 g Fibre