This hugely popular coconut-based noodle soup is prepared using the spicy laksa paste, made from lemongrass, garlic, chilli and almonds. The mild coconut offsets the kick of the laksa paste perfectly.
To be blended:
2 roughly chopped cloves of garlic
2 red chillies
4 shallots, roughly chopped
1 stick lemongrass (discard outer layer)
3cm piece of ginger
50g ground almonds
1 tbsp fish sauce
Whole raw prawns-remove the heads and shells but leave the tails on
3 tbsp blended paste (see above)
2 tbsp fish sauce
3 tbsp vegetable oil
1 tsp sugar
400ml coconut milk
1/4 cucumber, cut into strips
Put the prawn shells and heads into a pan with 700ml water and leave to simmer for 30 mins to make a stock.
Strain the prawn stock and get rid of the solids. Heat the oil in a pan over a medium heat before frying the prawns for 2 minutes.
Add 3 tablespoons of laksa paste and fry for a further 2 minutes.
Pour in the coconut milk, lime juice, fish sauce, sugar and shellfish stock and allow to simmer gently.
Blanch the noodles in boiling water for a couple of minutes. Drain the noodles and pour over the prawn broth.
Serve with a garnish of cucumber and coriander.