½ cup of *dried shrimps soaked in warm water until soft
1 red chilli
1 tsp turmeric
6cm/2½in piece of *galangal or root ginger, peeled
4-5 hearts of lemongrass (tough outer leaves removed)
6 shallots, peeled
3 cloves garlic, peeled
6 *candle nuts or macadamia nuts
10 mint leaves
10 lime leaves, rib removed
7.5ml/1½ tsp ground coriander
1 tsp * blachan (dried shrimp paste)
(* Available in Asian supermarkets)
300ml/½ pint fish stock
1 can or 425g/15fl oz coconut milk
1 lime, juice only
7.5ml-15ml/½-1 tbsp fish sauce, to taste
400g/14oz raw tiger prawns, shelled and de-veined
1 large squid, cleaned and cut into thin rings
8 spring onions cut into 2cm/¾in pieces
½ cucumber, peeled, de-seeded and cut into batons
100g/4oz dried flat rice noodles
1 large bunch basil, for garnish
Make the paste by placing all the ingredients in a blender and whizzing to a smooth paste.
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.
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.
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.
Place the beansprouts, cucumber and spring onions in a steamer and steam for 5 minutes.
Oil a griddle pan and heat.
Season the squid rings and griddle on a very high heat for 5 minutes until cooked
To serve, place some noodles in a warmed bowl, top with steamed vegetables and then ladle over the soup, sharing out the prawns. Place the griddled squid on top and a generous sprinkle of shredded basil leaves. Serve with lime wedges.
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