If, like me, you love hot and spicy food then this is the soup for you….
Laksa Lemak is a creamy coconut noodle soup from Malaysia. It’s more of a meal than just a soup though and makes a pretty impressive lunch.
You do have to juggle a few pans to make sure it all comes together at the same time but it’s well worth the effort.

LAKSA LEMAK
(Creamy coconut noodle soup)
Serves 4

INGREDIENTS:
8 shallots, sliced
3 cloves garlic, sliced
2 in piece galangal, peeled and sliced
2 fish balls or imitation crab, sliced
4 small red chillies, sliced
1 tbsp lemon grass, chopped
5 tbsp oil
2 tsp ground turmeric
1 tsp ground coriander
2 tsp dried shrimp paste
4 oz bean curd, diced
1 pt light chicken stock
16 fl.oz coconut milk
2 tsp sugar
2 tsp salt
8oz rice vermicelli
12 large prawns, peeled
Garnish:
cooked chicken, shredded
3 oz bean sprouts
2 in piece cucumber, shredded
1 large red chilli, sliced
2 spring onions, chopped

METHOD:
Blend the shallots, garlic, galangal, red chilli and lemon grass in a food processor.
Heat 3 tbsp of the oil in a saucepan and stir fry the shallot mixture with the turmeric, coriander and dried shrimp paste over a low heat for 3-4 minutes.
Heat the remaining oil in a frying pan and fry the bean curd until lightly browned. Drain. Add the chicken stock, coconut milk, sugar, salt and fish balls to the shallot mixture bring to the boil and simmer for 2-3 minutes.
Meanwhile, soak the vermicelli in hot water for 3 minutes, rinse and drain well. Blanch the bean sprouts in boiling water for 1 minute. Drain well.
Add the prawns and bean curd to the soup and simmer for 2 minutes.
Divide the vermicelli between 4 bowls and pour the soup over.
Garnish with the chicken, bean sprouts, cucumber, sliced chilli and spring onion. Serve immediately.

From What’s the recipe today Jim?