Ingredients

• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 small onions (about 190g/7oz)
• peeled and chopped
• 50ml/2fl oz coconut milk
• 2.5cm/1in piece of fresh root ginger
• peeled and roughly chopped
• 2 garlic cloves
• crushed and roughly chopped
• 2 stalks lemongrass (about 25g/1oz)
• roughly chopped
• 2 Fresno chillies
• seeds removed
• roughly chopped
• 1 tbsp fermented shrimp paste
• 400g/14oz uncooked de-veined prawns
• with tails on
• 4 tbsp vegetable oil
• 350ml/12fl oz coconut milk
• 500ml/18fl oz organic chicken stock
• 2 dried kaffir lime leaves
• 1 tbsp brown sugar
• 3-4 tbsp fish sauce
• 2 pinches cracked sea salt
• 2 pinches of freshly ground black pepper
• 2 tbsp potato starch
• 100g/3½oz dried vermicelli rice noodles
• 1 large lime
• juice only
• chilli seasoning (powder or flakes)
• to taste (optional)
• 80g/3oz beansprouts
• 1 large spring onion
• sliced on a deep angle to 1cm/½in pieces
• salt
• to taste
• large handful of coriander leaves
• to garnish
• 1 large lime
• sliced into wedges
• to garnish

Directions

• Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste.
• For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup.
• For the soup
• heat two tablespoons of vegetable oil in a large wok and cook the remaining laksa paste for a one minute until it deepens in colour.
• Stir in the coconut milk
• stock
• dried kaffir lime leaves
• sugar and fish sauce and 300ml/10½fl oz water.
• Bring the soup to the boil and simmer for 20 minutes until the flavour deepens.
• While the soup is cooking and a few minutes before the soup is ready
• prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade
• season with sea salt and black pepper and sprinkle over the potato starch.
• Heat a small pan
• add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown
• crisp and cooked through. Take off the heat but leave them in the pan to keep warm.
• To finish the soup
• add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice
• (or salt and dried chilli flakes if preferred)
• add the beansprouts and spring onion. Remove the kaffir lime leaves
• give it a final stir and then it is ready to serve.
• Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns
• coriander leaves
• and extra lime wedges.