Malaysian Laska Noodle Soup ⋆Anne's Kitchen

Ingredients

• ds and put the chilli skins into a little bowl with the dried prawns.
• Pour boiling water onto the chillies and leave to soak for 20 minutes until soft.
• finely chop the lemongrass
• peel and crush the garlic
• peel and roughly chop the shallots, galangal and ginger
• put the coriander seeds in a frying pan and roast for a few minutes until fragrant
• grind the seeds in a pestle and mortar
• drain the prawns and chillies and put in a blender, reduce to a paste
• add the remaining laksa paste ingredients and blend to a paste
• Peel and devein the prawns (and remove the heads if they have any), keeping the shells and heads.
• Refrigerate the prawns until needed
• Heat 1 tbsp of oil in a heavy-based saucepan and fry the prawn shells and heads for a couple of minutes until crisp and golden
• add 1.2l of water and bring to the boil
• leave to simmer for about 30 minutes until reduced to approx. 750ml
• Drop the rice noodles into boiling water, take off the heat and leave to soak for about 5 minutes until just tender
• Boil the eggs for 6 ½ minutes, drain and put under a tap of running cold water
• Once cool enough to handle, peel the eggs and cut in halves
• Cut open the cucumber lengthwise and remove the seeds with a teaspoon
• cut the cucumber into thin strips
• Trim the spring onions and slice
• strain the stock through a sieve and set aside
• Heat 1 tbsp oil in the saucepan used for the stock and fry the laksa paste for a few minutes until fragrant
• add the coconut milk, prawn stock and chicken or vegetable stock and bring to the boil
• add the palm sugar and season with fish sauce and lime juice to your liking
• strain the laksa soup base through a sieve to remove the chunky paste ingredients, and put back into the saucepan
• bring back to the boil and add the tofu puffs, prawns and beansprouts, cooking them for approximately 3-5 minutes until cooked through