Laksa Lemak

Name: Laksa Lemak
Yield: 4
Ingredients: 8-16 small dried chilli peppers, deseeded; 6 TL fermented shrimp paste or 4 tbsp fermented yellow bean paste; 2 onions, chopped; 4 Stängel lemongrass, peeled and chopped; 10 cm piece of fresh galangal or ginger; 10 candlenuts or Brazil nuts; 4 garlic cloves, chopped; 2 TL ground turmeric; 2 EL oil; 250 g rice vermicelli; 1 EL oil; 3-4 EL laksa paste (see above); 1 l chicken stock; 2 EL palm sugar or brown sugar; 1 Dose coconut milk; 400 g North Sea prawns, defrosted if frozen; 120 g mangetout; 2 spring onions, cut diagonally into fine slices; 1 Handvoll bean sprouts, rinsed; 1/2 cucumber, seeds removed, sliced; 1 Handvoll mint leaves, to garnish; 1 Handvoll coriander leaves, to garnish; 1 lime, quartered, to serve

Herbert Lehmann

Laksa Lemak

Soup

Coconut milk is a key ingredient in Laksa Lemak, Malaysia's thick noodle soup. Add the kick of chillies, aromatic lemongrass and fresh galangal, and you have a nourishing, warming, satisfying bowlful of flavour.

For the spice paste

Ingredients (4 servings)
8-16		small dried chilli peppers, deseeded
6	teaspoon(s)	fermented shrimp paste or 4 tbsp fermented yellow bean paste
2		onions, chopped
4	stalk(s)	lemongrass, peeled and chopped
10	cm	piece of fresh galangal or ginger
10		candlenuts or Brazil nuts
4		garlic cloves, chopped
2	teaspoon(s)	ground turmeric
2	tablespoon(s)	oil

Put the chillies in a heatproof bowl, pour over boiling water to cover and leave to soak for 20 minutes.
Meanwhile, lightly fry the fermented shrimp paste in a small pan until aromatic, about 3 minutes.
Drain the chilles and put into the bowl of a food processer with the shrimp paste and the rest of the spice paste ingredients.
Pulse to a smooth paste. The unused spice paste will keep, covered in the fridge, for up to six months.

For the soup

Ingredients (4 servings)
250	g	rice vermicelli
1	tablespoon(s)	oil
3-4	tablespoon(s)	laksa paste (see above)
1	l	chicken stock
2	tablespoon(s)	palm sugar or brown sugar
1	can	coconut milk
400	g	North Sea prawns, defrosted if frozen
120	g	mangetout
2		spring onions, cut diagonally into fine slices
1	handful	bean sprouts, rinsed
1/2		cucumber, seeds removed, sliced
1	handful	mint leaves, to garnish
1	handful	coriander leaves, to garnish
1		lime, quartered, to serve

Put the vermicelli noodles in a heatproof bowl, pour over boiling water to cover and let them stand until soft, about 5 minutes.
Drain the noodles and divide among four soup bowls.
Heat the oil in a wok and, when hot, stir fry the laksa paste for 2–3 minutes until the oil separates from the paste.
Add the chicken stock and sugar to the wok and bring to the boil. Add the coconut milk and bring back to a simmer, then add the mangetout and cook until they are just tender, 2–3 minutes.
Divide the North Sea prawns between the soup bowls.
Ladle the hot laksa into the bowls and garnish with the spring onions, bean sprouts and cucumber slices. Garnish with the mint and coriander leaves and serve with lime wedges.