A fast and furiously spicy Malaysian soup with coconut milk, noodles and king prawns.
Blitz the curry paste ingredients in a food processor to a course paste. Heat the coconut cream in a large sauce pan. Boil it over a medium heat until it separates.
Add the curry paste and fry for 2-3 minutes, until fragrant. Stir in the Soy sauce and the prawns and cook for one minute. Add the chicken stock and simmer for 2-3 minutes. Season to taste with the fish sauce.
For the garnish, heat the sunflower oil in a fry pan and separately fry the sliced garlic, onion and chillies. Until golden and crisp. Strain and cool. Pound together in a mortar and pestle with the salt and sugar to a rough crumb consistency.
Divide the soaked noodles between four serving bowls. Top with the prawns and the laksa liquid. Place the endive, fennel and cucumber around the plate to serve.
Serve garnished with wedges of lime, a sprinkling of the salt and sugar seasoning, bean sprouts and coriander.
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