- 4 stalks of lemongrass (only use the soft white bottom half of the lemongrass), roughly chopped
- fresh ginger (approx 2 inches/30g), peeled and chopped into medium-sized chunks
- 3 banana shallots, peeled and chopped into thirds
- 2 fresh birds eye chilli
- 4 dried chillies (pre-soak for 25 mins and remove the seeds
- 2 tbsp shrimp paste
- 2 tbsp vegetable oil
- 2 tsp Babas curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
Other Ingredients
- 400ml of coconut milk
- 800ml of stock
- 10 Tofu puffs
- 13 fresh prawns
- handful of cooked green beans /Chinese veg
- 100g of beansprouts
- 4 stalks of fresh coriander
- 100g rice vermicelli noodles (soaked in hot water to rehydrate and cook slightly)
- 100g thick egg noodles (rehydrated and soaked in hot water until the noodles are soft.
- 2 birds eye chilli
Method:
1. Blitz all the items in the laksa paste together in a food processor for 3 to 4 minutes until well combined.
2. In a pan, add some oil. Then add the laksa paste in and stir-fry for about 3 to 4 minutes until you can smell the aroma of the curry paste.
3. Add the coconut milk. Stir until well combined, then add stock. Once the soup comes to a boil, add the tofu puffs, prawns, and green vegetables.
4. Arrange the noodles in the bowl and pour a few ladles of soup over the top. Lastly garnish with beansprouts, coriander and chopped red chilli. Ready to serve.
Tips:
- Use high fat content coconut milk - also known as coconut cream.
- Feel free to add whatever protein you prefer. Many people like to enjoy it with chicken.
