Prawn laksa soup

Method

1. Put the ingredients for the Laksa paste into a blender or food processor and whiz to a paste.

2. Heat the oil in a pan and cook the Laksa paste for a few minutes.

3. Stir in the coconut milk, stock, lime or lemon juice, sugar and fish sauce.

4. Bring the soup to the boil and simmer for 30 minutes.

5. Cook the noodles (put in a pan of hot boiling water and cook for about 3 minutes), drain under cold water to get rid of starch and help keep the noodles springy.

6. Stir the prawns into the soup and simmer until they change colour and are cooked through.

7. Add the bean sprouts and coriander leaves, then salt and chilli seasoning to taste.

8. Divide the noodles evenly among the bowls and ladle over the soup.

Cooks Notes:
The Laksa paste can be made up to three days in advance and stored in the fridge.

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Ingredients

½ tbsp vegetable oil
400ml coconut milk
2 tbsp fresh lime juice, or lemon juice
500ml chicken stock
1/2 tsp brown sugar
1/2 tsp Fish Sauce
250g yellow wheat noodles, or egg noodles
500g uncooked de-veined prawns, with tails on, fresh or frozen
80g bean sprouts
a generous handful of coriander leaves
Salt, to taste
chilli seasoning, (powder or flakes) to taste

For the Laksa paste:

1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 onion, chopped
40ml coconut milk
1/2 tbsp fresh ginger root, chopped
2 garlic clove, crushed
15g Lemon grass, roughly chopped
1 red chilli, seeded and roughly chopped
1 tbsp shrimp paste

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