Shrimp Laksa

• 1 None onion, chopped
• 1/3 cup cilantro leaves, plus additional, to serve
• 1 None lemongrass stalk, trimmed and chopped
• 1 piece (2-inch) ginger, chopped
• 1 None long red chili pepper, chopped
• 2 cloves garlic, quartered
• 1 tbsp ground coriander
• 2 tsp shrimp paste
• 1/2 tsp ground turmeric
• 2 tbsp peanut oil
• 1 cup fish stock
• 1 can (14 oz) coconut milk
• 7 oz fresh egg noodles
• 1 1/2 lbs extra large shrimp, peeled and deveined, tails intact
• 1 cup bean sprouts, plus additional, to serve
• 3 None green onions, thinly sliced
• 1/4 cup Vietnamese mint, plus additional, to serve

1. Place onion, cilantro leaves, lemongrass, ginger, chili pepper, garlic, ground coriander, shrimp paste, turmeric and 1 tbsp of the peanut oil in a food processor. Pulse until a coarse paste forms.
2. Heat remaining 1 tbsp oil in a wok or large saucepan on high heat. Cook paste, stirring, for 2 mins, until fragrant. Add 2 cups water, stock and coconut milk. Bring to a boil. Reduce heat to low and simmer, uncovered, for 20 mins.
3. Meanwhile, place noodles in a large bowl. Cover with boiling water. Let stand for 3 mins, until tender. Drain.
4. Add shrimp to laksa and simmer gently for 4-5 mins, until shrimp turn pink. Stir in noodles, bean sprouts, onion and mint.
5. Ladle into serving bowls. Top with additional cilantro, bean sprouts and mint to serve.

onion, cilantro, stalk, ginger, long red chili pepper, garlic, ground coriander, shrimp, ground turmeric, peanut oil, fish stock, coconut milk, egg noodles, shrimp, bean sprouts, green onions, mint

Taken from recipes-plus.com/api/v2.0/recipes/30287 (may not work)