Prawn laksa

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.

Prawn laksa
(serves 4)

• 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

1. 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.
2. Heat the sesame oil in a heavy bottomed pot. Add the paste, and stir a few minutes, until fragrant.
3. Add the chicken stock, fish sauce and lime leaves. Bring to a simmer, then lower the heat, partially cover, and cook for twenty minutes.
4. Meanwhile cook the egg noodles according to package directions. Drain and set aside.
5. 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.
6. 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.
7. Serve with a wedge of lime.

Tags: Asian food, dairy-free, noodles, prawns