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.
| 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 |
| 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 | |
