Prawn Laksa

Ingredients

Laksa Paste

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 red onion, chopped
• 1 cup coconut milk
• 1/2 tablespoon fresh ginger, finely minced
• 4 garlic cloves, crushed
• 2 sticks lemongrass, finely chopped
• 2 red chilies, seeded
• 4 tablespoons shrimp paste (rule of thumb tbs per person)

Soup

• 1/2 tablespoon peanut oil
• 400 ml coconut milk
• 1 fresh lime, the juice of
• 500 ml chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and vegans)
• 1/2 tablespoon fish sauce
• 300 g yellow wheat noodles (or egg noodles)
• 500 g uncooked shrimp (and de-veined prawns, frozen ok)
• 100 g bean sprouts
• coriander, leaves (cilantro to you, generous handful)
• salt

Directions

1. 1

   Laksa Paste:.

2. 2

   Start your blender and add the above ingredients one by one until you have a smooth paste.

3. 3

   Soup:.

4. 4

   Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.

5. 5

   In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.

6. 6

   Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.