This is a delicious supper and quite to make.
1½ tbsp rapeseed oil
1 x 400ml tin coconut milk
750ml hot chicken stock
1 tbsp soft light brown sugar
3 nests (175g) dried rice noodles
1 x 600g bag frozen raw shell-on jumbo king prawns, defrosted and peeled
2 tbsp Thai fish sauce
1 x 225g tin sliced bamboo shoots, drained
100g fresh beansprouts
5cm piece cucumber, deseeded and cut into thin matchsticks
2 spring onions, trimmed, halved and finely shredded
1 x 31g pack coriander, leaves only
1 small red chilli, thinly sliced
lime wedges, to serve
For the curry paste
3 large dried red chillies, deseeded
1 large red chilli, deseeded
1 tsp Thai shrimp paste
2 lemongrass stalks, core chopped
15g unsalted cashew nuts
3 garlic cloves, roughly chopped
25g piece peeled root ginger, roughly chopped
1½ tsp ground coriander
1 tsp ground turmeric
75g shallots, roughly chopped
1½ tbsp sunflower oil
For the curry paste, cover the dried chillies in hot water and leave to soak for 30 minutes or until soft; drain well. In a mini food processor, blend all the curry paste ingredients to a smooth paste, adding a tiny splash of water to get the mixture moving if necessary. Bring a pan of salted water to the boil for the noodles.
Heat the oil in a large nonstick pan, add the curry paste and fry gently for 3 minutes, stirring, until fragrant. Add the coconut milk, stock and sugar, and simmer for 5 minutes.
Drop the noodles into the boiling water and cook for 2 minutes; drain.
Add the prawns, fish sauce and bamboo shoots to the laksa; simmer for 3-4 minutes until the prawns are cooked. Season with salt if necessary.
Divide the noodles between 4 deep bowls, ladle over the laksa and garnish with the beansprouts, cucumber, spring onions, coriander and sliced chilli. Serve with the lime wedges.