Prawn Laksa

• Laksa Paste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 red onion, chopped
• 1 cup coconut milk
• 1/2 tablespoon fresh ginger, finely minced
• 4 garlic cloves, crushed
• 2 sticks lemongrass, finely chopped
• 2 red chilies, seeded
• 4 tablespoons shrimp paste (rule of thumb tbs per person)
• Soup
• 1/2 tablespoon peanut oil
• 400 ml coconut milk
• 1 fresh lime, the juice of
• 500 ml chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and vegans)
• 1/2 tablespoon fish sauce
• 300 g yellow wheat noodles (or egg noodles)
• 500 g uncooked shrimp (and de-veined prawns, frozen ok)
• 100 g bean sprouts
• coriander, leaves (cilantro to you, generous handful)
• salt

1. Laksa Paste:.
2. Start your blender and add the above ingredients one by one until you have a smooth paste.
3. Soup:.
4. Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
5. In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
6. Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.

laksa paste, ground coriander, ground cumin, ground turmeric, red onion, coconut milk, fresh ginger, garlic, sticks lemongrass, red chilies, shrimp, peanut oil, coconut milk, fresh lime, fish sauce, yellow wheat noodles, bean sprouts, coriander, salt

Taken from www.food.com/recipe/prawn-laksa-371015 (may not work)