Ingredients:
1 tablespoon neutral oil (groundnut or vegetable)
1 onion, chopped
2 garlic cloves, crushed
1 thumb-sized piece of ginger, grated
2 red chillies, chopped (deseed for less heat)
1 stalk lemongrass, bashed
1 teaspoon ground turmeric
1 tablespoon laksa paste or Thai red curry paste
500ml Freja Classic Fish Bone Broth
400ml coconut milk
200g monkfish fillet, cut into large chunks
150g fine egg noodles
100g beansprouts
Juice of half a lime
1 tbsp fish sauce

To serve:
Fresh mint and coriander
Sliced red chilli (optional)
Lime wedges
Crispy onions

Method:
1. Heat the oil in a saucepan over medium heat. Add the onion, garlic, ginger, chilli and lemongrass. Cook for 6–8 minutes until softened and fragrant.
2. Stir in the turmeric and laksa paste. Cook for 2–3 minutes until aromatic and slightly darkened.
3. Pour in the Freja Classic Fish Bone Broth and coconut milk. Bring to a simmer and let it gently bubble for 20 minutes.
4. While the broth simmers, cook the fine egg noodles according to packet instructions. Drain and rinse with cold water to stop them from sticking and set aside.
5. Carefully lower the monkfish pieces into the broth. Simmer gently for 6–8 minutes until just cooked through – the fish should be opaque and firm.
6. Add the fish sauce and lime juice to balance the broth. Taste and adjust seasoning.

To serve:
Divide the cooked noodles between bowls and ladle the hot laksa broth and monkfish over the top. Top each bowl with beansprouts, fresh herbs, fried shallots and extra chilli if you like. Serve with lime wedges on the side for an extra squeeze of freshness.