Laksa is a South-east Asian dish consisting of noodles either in a coconut-based curry soup (as here) or in a 'sour' fish-based soup.
150g/5oz fine dried rice noodles
2 red chillies, seeds removed, roughly chopped
4 garlic cloves, peeled, finely chopped
2.5cm/1in piece fresh root ginger, peeled, roughly chopped
1 lemongrass stalk, tough outer leaves removed, soft inner core roughly chopped
50g/2oz fresh coriander, roughly torn
1-2 limes, juice only
2 tbsp toasted sesame oil
2 x 400ml/14fl oz tin coconut milk
700ml/1 pint 5fl oz vegetable stock
1-2 tbsp fish sauce (nam pla) or soy sauce
250g/9oz sugar snap peas, halved
150g/5oz beansprouts
8 spring onions, trimmed, finely sliced at an angle
Place the rice noodles in a large bowl and pour over enough boiling water to cover the noodles by at least 2.5cm/1in. Set aside to soak for 3-4 minutes, or until softened. Drain well and set aside.
Place the chillies, garlic, ginger, lemongrass, coriander (reserving a few leaves for serving) and juice of one of the limes in a food processor and blend to a paste.
Heat the toasted sesame oil in a large pan over a medium heat and fry the paste for 2-3 minutes, or until aromatic. Add the coconut milk, stock and one tablespoon of the fish sauce or soy sauce. Bring to the boil, then reduce the heat and simmer for around ten minutes.
Add the sugar snap peas and bean sprouts to the pan and simmer for a further 2-3 minutes, or until almost cooked but still a bit crunchy. Taste, and if necessary, season with more lime juice and/or fish/soy sauce.
To serve, divide the rice noodles among 6-8 warm bowls, ladle the hot soup over and scatter the sliced spring onions and reserved coriander leaves on top.
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