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.
Ingredients:
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
Soup:
Whole raw prawns-remove the heads and shells but leave the tails on
200g noodles
3 tbsp blended paste (see above)
2 tbsp fish sauce
3 tbsp vegetable oil
1 tsp sugar
400ml coconut milk
Coriander (fresh)
1/4 cucumber, cut into strips
Methods:
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.
asiadeli
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