Soak chilies in 3 tablespoons hot
water in a blender for 10 minutes. Add garlic, shallots, fresh root
ginger, coriander and turmeric and grind to a paste. Soak noodles in hot water for 3-5
minutes, stirring occasionally. Drain. In a wok or saucepan over medium
heat, heat oil. Stir in spice paste and cook,
stirring, for 3-4 minutes. Add stock; simmer gently for 20-25
minutes. Add prawns and simmer for 3-4
minutes until they turn pink. Add tofu, bean sprouts, noodles
and coconut milk. Stir and simmer for 5 minutes. Thickly slice spring onions on
diagonal, including some green. Add half to pan and stir in. Serve garnished with remaining
spring onions.
Serves 6
A unique local noodle soup dish with
ingredients such as coconut milk, seafood, bean sprout, cucumber and
spices. Variations include Laksa Penang, Laksa Johor and Laksa Sarawak,
each with its own distinct flavor and taste.
