Laksa

Laksa is a spicy noodle soup from Malaysia, popular also in the Peranakan cuisines elsewhere in Southeast Asia. Shrimp paste and sambal oelek are available from Asian food stores, as are fresh Laksa noodles. However, if you prefer, any dried rice noodle such as rice vermicelli can be used or you can use a combination.

Ingredients

200 g (7 oz) approx. dried rice noodles
300 g (10 oz)fresh Laksa noodles
1 tablespoon peanut oil or light olive oil with a dash of sesame oil
4 eshallots, chopped
1 stalk lemon grass, finely sliced
1 teaspoon shrimp paste
2 teaspoons sambal oelek or chilli purée
1 tablespoon good quality curry powder
1 cup (8 fl oz) fish stock
3 cups (1½ pints) coconut milk
300 g (10 oz) green prawns, shelled and deveined
300 g (10 oz) firm white fish, for example, silver warehou
juice of 1 lime salt and pepper
1 bunch mint
1–2 cups bean sprouts
1 cucumber, grated

Instructions

Put the dried noodles into boiling water for several minutes (the microwave speeds up this process). Add the fresh noodles when the dried ones are soft.
Stir fry the eshallots, lemon grass, shrimp paste and sambal oelek or chilli purée in the oils for a minute or two, until they are aromatic. Add the curry powder and cook for a minute before adding the fish stock. Bring to the boil and simmer for 5–10 minutes to fully develop the flavours. Add the coconut milk, heat until just boiling, then add prawns and fish.
The seafood will cook quickly, taking only a few minutes. When it is cooked, remove from the heat, add the lime juice and season to taste with salt and pepper. Drain the noodles. Place a handful in each bowl then top with the hot laksa. Serve with a side garnish of mint leaves, bean sprouts and grated cucumber.