Recipe Tip: Laksa Lemak - Falstaff

Recipe Tip: Laksa Lemak - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Coconut milk is a key ingredient in Laksa Lemak, Malaysia's thick noodle soup. Add the kick of chillies, aromatic lemongrass and fresh galangal, and you have a nourishing, warming, satisfying bowlful of flavour.



    1. Step 1

      Put the chillies in a heatproof bowl, pour over boiling water to cover and leave to soak for 20 minutes.
    2. Step 2

      Meanwhile, lightly fry the fermented shrimp paste in a small pan until aromatic, about 3 minutes.
    3. Step 3

      Drain the chilles and put into the bowl of a food processer with the shrimp paste and the rest of the spice paste ingredients.
    4. Step 4

      Pulse to a smooth paste. The unused spice paste will keep, covered in the fridge, for up to six months.
    5. Step 5

      Put the vermicelli noodles in a heatproof bowl, pour over boiling water to cover and let them stand until soft, about 5 minutes.
    6. Step 6

      Drain the noodles and divide among four soup bowls.
    7. Step 7

      Heat the oil in a wok and, when hot, stir fry the laksa paste for 2–3 minutes until the oil separates from the paste.
    8. Step 8

      Add the chicken stock and sugar to the wok and bring to the boil. Add the coconut milk and bring back to a simmer, then add the mangetout and cook until they are just tender, 2–3 minutes.
    9. Step 9

      Divide the North Sea prawns between the soup bowls.
    10. Step 10

      Ladle the hot laksa into the bowls and garnish with the spring onions, bean sprouts and cucumber slices. Garnish with the mint and coriander leaves and serve with lime wedges.
    11. Step 11

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    12. Step 12

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    14. Step 14

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    15. Step 15

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