3 tblspns vegetable oil
300g fresh Australian prawn meat
3 chicken thighs, bone out, diced
1L chicken or fish stock
2 garlic cloves
2cm piece fresh turmeric, chopped
5 cm galangal roughly, chopped
4 candle nuts or 10 raw cashew nuts
1 tblspn shrimp paste (optional)
4cm piece of ginger, roughly chopped
2 shallots, roughly chopped
3 lemongrass stalks, roughly chopped
6 long red chillies, roughly chopped
1 can coconut milk 400ml
fish sauce, to taste
200g fresh rice vermicelli noodles
200g Hokkien noodles
100g bean sprouts
150g pkt fried tofu, cut into chunks
Fresh coriander, to garnish
1 lime, cut into wedges
Finely sliced red chilli, to garnish
Wrap the shrimp paste in foil and place in a hot oven for 10 minutes. Allow to cool.
To make the paste, combine the garlic, turmeric, chilli, ginger, galangal, lemongrass, shallot, candlenut, shrimp paste with a good pinch of salt and pound in a mortar and pestle or blend in a food processor until a paste.
Heat the oil in a large saucepan and add the Laksa paste, cook on a low heat for about 10 minutes until the oils split and the mix is soft and has darkened a little in colour. Add chicken stock, coconut milk, 1 tsp fish sauce and the diced chicken and simmer for 10-15 minutes. Add the prawn meat and cook for a few minutes, add the tofu. Adjust seasoning to taste with lime juice, a little sugar and fish sauce.
Pour boiling water onto the noodles and leave for a few minutes. Drain and place into serving bowls. Alternatively place into soup base and simmer for a few extra minutes. Spoon over the laksa and garnish with beansprouts coriander and fresh chilli. Serve with extra lime on the side.