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Curry laksa

Recipe for the curry laksa

(serves two, generously)


50g peeled baby shallots
4 garlic cloves
12 g peeled ginger, sliced
12 g lemongrass (soft white stem only), sliced
1 tsp ground coriander
1,5 large dried red chillies
1 tbsp sambal oelek (or other savoury chilli paste)
roots and steam from the fresh coriander

2 tbsp vegetable oil
25g fresh coriander
0,5 litres vegetable stock
1 1/2 branches curry leaves, or both
1 tsp curry powder
1 tsp salt
1 tbsp caster sugar
200ml coconut milk
50g noodles
150g bean sprouts
75g french beans, trimmed and halved
125g deep fried tofu
2 limes, halved

Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.

Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning.
Add the stock, curry branches, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.

Once the broth is done, steep the noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh.

Just before serving, remove and discard the curry branches (the leaves can stay in the soup).

Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu and shredded coriander leaves. Squeeze lime juice on top.

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