Ingredients Jump to Instructions ↓

  1. 1 large onion , chopped

  2. 4 stalks of lemongrass , tough outer leaves removed, chopped

  3. 6 red chilli , optional

  4. 2 tbsp chilli paste

  5. 50 g dried shrimps , soaked and drained

  6. 1 cm fresh galangal

  7. 1 cm fresh ginger

  8. 1/2 tsp lime , juice only

  9. 100 ml corn or vegetable oil

  10. 250 g prawns , shelled and very finely chopped

  11. 250 ml coconut milk

  12. 200 ml shrimp or fish stock , See Cook's note

  13. small handful chopped fine Vietnamese mint

  14. Palm or muscovado sugar , to taste

  15. 200 g fish balls , available in Asian supermarkets

  16. 5 pieces dried tofu , optional

  17. 2 kaffir lime peel

  18. 175 g laksa noodles or thin rice noodles

  19. 100 g bean sprouts

  20. 1/2 cucumber , finely shredded

  21. 150 g cooked shrimps

  22. handfuls fresh mint , chopped

  23. 1 lime , juice only

  24. 50 ml Sambal , See Cook's note,

Instructions Jump to Ingredients ↑

  1. Place all the spice paste ingredients in a blender and blend to a paste, add a splash of water if necessary.

  2. Heat the oil in a large saucepan or wok and add the paste. Fry over a gentle heat until fragrant, stirring often, for 10-15 minutes until the oil starts to separate from the paste.

  3. Put in the prawns and cook for another 2 minutes before adding the coconut milk and shrimp stock.

  4. Bring to the boil and lower the heat to simmer for 5 minutes. Add fish balls and tofu tear in the chopped Vietnamese mint and fresh mint leaves.

  5. Add salt and sugar to taste and a splash of water or coconut milk if the mixture looks too thick. Finally, add the kaffir lime leaves.

  6. Meanwhile, blanch the noodles in boiling water for a couple of minutes to soften and heat through, then drain and divide between 4 bowls.

  7. To serve: add a few bean sprouts and cucumber shreds to the bowls and pour over the soup. Arrange the prawns and mint leaves on top and finish with a squeeze of lime juice. Serve with cooked sambal.


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