THAI LAKSA

INGREDIENTS

PASTE

3 medium shallots, sliced roughly

4 garlic cloves, diced

2 lemongrass stalks, white part chopped (but keep the rest)

THUMB ginger, sliced roughly

2 red chillis

1 sheet nori, torn into small pieces

2 TBSP oil

1 TSP ground turmeric

1 TSP ground coriander

½ TSP ground cumin

1 TSP ground paprika

SOUP

5 CUPS vegetable stock

1¼ TSP fine salt, adjust to taste

1x 400ml tin coconut milk

Juice of ½ lime

1½ TSP sugar

TOPPINGS

Steamed pak choi

400g mixed mushrooms, marinated in soy and fried

200g rice noodles, cooked

250g tofu puffs or fried / baked tofu

200g fresh bean sprouts, cleaned and blanched

Fresh coriander, chopped

INSTRUCTIONS

1. Place all the paste ingredients apart from the dry spices in a food processor or chopper and process until paste like.

2. Heat up 2 tbsp of oil in a large pot and set to a low heat. Add the laksa paste and fry it off very slowly for around 15 minutes, stirring constantly.

3. With 5 minutes to go, add dry spices and continue to fry the mixture off gently, stirring regularly.

4. To the same pot, add in the stock, 1 tsp of salt and all of the lemongrass leftovers that did not go into the paste (apart from the very outer leaves). Cover the pot and bring the soup to a gentle simmer, for about 30 minutes.

5. Take the lemongrass bits with a slotted spoon and discard. Slowly stir in coconut milk.

6. Taste the soup and season to taste with more salt, lime juice and sugar (if needed).

7. Divide the pak choi, noodles and tofu puffs between 4 bowls. Top with blanched sprouts, mushrooms and fresh coriander.