Laksas always go down well around here, as long as I don’t overdo the chilli. I usually make this recipe with prawns, but occasionally do a chicken version instead. After frying the paste, I sauté pieces of chicken for several minutes, before simmering it in the stock.
- 1 lemongrass stalk, outer leaves removed, then chopped
- 1-2 red chillies, deseeded
- 1″ piece of ginger, chopped
- 2 garlic cloves, peeled and chopped
- 1/2 a white onion, chopped
- 1/2 cup coriander leaves and stalks, chopped
- 1 Tb shrimp paste
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 1/2 Tb sesame oil
- 1 litre chicken stock
- 2 Tb fish sauce (nam pla)
- 3 kaffir lime leaves
- 4 nests medium egg noodles
- 1 tin (400ml) coconut milk
- 500g uncooked prawns
- 2 cups fresh beansprouts
- 4 stalks fresh mint
- a small bunch fresh coriander
- 1 lime, cut into wedges
- In a mini chopper or food processor, blitz the lemon grass, chilli, ginger, garlic onion, fresh coriander, shrimp paste, ground coriander, turmeric with 2 Tb of water to make a paste.
- Heat the sesame oil in a heavy bottomed pot. Add the paste, and stir a few minutes, until fragrant.
- Add the chicken stock, fish sauce and lime leaves. Bring to a simmer, then lower the heat, partially cover, and cook for twenty minutes.
- Meanwhile cook the egg noodles according to package directions. Drain and set aside.
- Add the coconut milk to the stock. Return to a simmer, add the prawn and cook a few minutes until the prawns turn pink. Turn off the heat, and djust the flavour balance.
- Place a portion of noodles in the bottom of four large soup bowls. To each bowl, add: half a cup of beansprouts, several mint leaves and a handful or coriander. Fill the rest of the bowl with soup, dividing the prawns equally.
- Serve with a wedge of lime.