2 T Oil
1-4 red chillies
1 tsp turmeric
5-6cm/2½in piece of galangal/khaa or root ginger, peeled
3 coriander roots or 1 packet coriander
2-5 hearts of lemongrass (tough outer leaves removed)
10 mint leaves
10 lime leaves, rib removed
6-12 shallots, peeled
4 cloves garlic, peeled
7.5ml/1½ tsp ground coriander
1 tsp Thai shrimp paste (*Available in Asian supermarkets)
6 *candle nuts or macadamia nuts
½ cup water
300ml/½ pint fish stock
1 can or 425g/15fl oz / 2 c coconut milk
1 lime, juice only
7.5ml-15ml/½-1 tbsp fish sauce, to taste
1-400g/14oz raw shrimp, shelled and de-veined
100g/ 1 large squid, cleaned and cut into thin rings
200g/7oz/1 cup beansprouts
8 spring onions cut into 2cm/¾in pieces
½ cucumber, peeled, de-seeded and cut into batons
1-200g/4oz dried flat rice noodles
• salt and pepper to taste
• 1 large bunch basil, for garnish
• 6 cakes dried deep-fried beancurd (tau foo pok)
• 2 sprigs laksa leaf, chopped roughly
• 6 quail’s eggs or 1 hen’s egg, hard-boiled and peeled
• 2 table spoons of fried shallots
1. Make the paste by placing all the paste ingredients in a blender and whizzing to a smooth paste. Meanwhile, fry up the fish in small chunks in hot oil until golden brown.
2. Heat a little oil in a heavy-based pan and add the paste. Fry until fragrant and then add the fish stock. Simmer for 20 minutes.
3. During this time prepare the noodles. Place them in a bowl and cover with boiling water. Soak for 10 minutes and then drain and refresh under cold water.
4. When the soup has simmered for 20 minutes, add the coconut milk, lime juice and the fish sauce. Bring back to a simmer and add the prawns/seafood.
5. Place the beansprouts, cucumber and spring onions in a steamer and steam for 5 minutes.
6. Oil a griddle pan and heat.