Laksa - Serves 6-8
150g fine rice noodles
2 red chillies, deseeded and roughly chopped
4 garlic cloves, finely chopped
2.5cm root ginger, roughly chopped
1 stick of lemongrass, outer leaves removed, roughly chopped
50g torn coriander leaves and stalks
Juice of 1-2 limes
2 tbsp toasted sesame oil
2 x 400ml tins coconut milk
700ml vegetable stock
1-2 tbsp fish sauce or soy sauce
250g sugar snap peas, halved lengthways
150g beansprouts
8 spring onions, trimmed and finely sliced at an angle
Place the noodles in a large bowl, pour boiling water on top to cover, so that it comes up to about 2.5cm above the noodles. Leave to soak for 3-4 minutes or until soft.
Drain well.
Meanwhile, place the chillies, garlic, ginger, lemongrass, coriander (reserving a few leaves garnish) and juice of one of the limes in a food processor (or use a pestle and mortar) and blend to a paste.
Heat the sesame oil in a large saucepan on a medium heat and fry the chilli paste for 3 minutes.
Add the coconut milk, stock and 1 tablespoon of fish sauce or soy sauce.
Bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the sugar snap peas and beansprouts and simmer for a further 2-3 minutes or until almost cooked but still a bit crunchy.
Check the taste and add more lime juice or fish/soy sauce if necessary.
Divide the noodles between warm bowls, ladle the hot soup over and scatter the sliced spring onions and reserved coriander leaves on top.
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