Spicy Shrimp Laksa with Udon Noodles

• Bruise or pierce the lemongrass in three places.
• Heat the olive oil in a soup pot over medium-high heat.
• Fry the garlic, onion, ginger, courgette, lemongrass, green curry spices and galangal for 1 minute.
• Pour in the coconut milk and the stock, then add the sambal and bring to a boil.

• Add the shrimp, then cover with the lid and cook for 4 - 5 minutes. Season to taste with salt and pepper.
• Add the udon noodles, beansprouts and carrot, then continue cooking for 1 - 2 more minutes (see Tip).
• Lower the heat and remove the lemongrass, then taste and season with salt and pepper as preferred.

Tip: if you have leftover noodles, keep them in the fridge to use tomorrow.