Laksa Versions of this rich, creamy coconut dish ore found all over South-east Asia. It is mode with flot ncc noodles in Malaysia and fine bean thread noodles in the Philippines. Nice Laksa recipe.

Serves: 4 

Preparation: 30 mins 

Cooking 30 mins

Ingredients 

peanut oil 3 tablespoons

onions 2 large. finely chopped

garlic cloves 4, crushed

red bird chiles 3, finely chopped, plus extra

to serve

roasted peanuts 75 g (1/3 cup), chopped. plus

extra to serve

ground coriander I tablespoon

ground cumin I tablespoon

turmeric 2 teaspoons

coconut milk 1.2 litres (4 cups)

shrimp paste I teaspoon

sugar 1—2 tablespoons. to taste

cooked chicken 375 g (1/4 lb), shredded

bean sprouts 175 g (3/4 cup)

fresh flat rice noodles 500 g (I lb)

scallions 4, chopped

chopped cilantro 3 tablespoons, plus extra

to serve

salt and pepper

Method 

Heat the oil and fry the onions until golden. Add the next 6 ingredients and fry for 2—3 minutes or until the spices have cooked through.

Stir in the coconut milk and shrimp paste. cover and simmer for 15 minutes. Season with salt pepper and sugar. Add the chicken and half the bean sprouts and simmer for 5 minutes.

Blanch the noodles in boiling water and divide among 4 large bowls. Sprinkle with scallions, chopped cilantro and add the remaining raw bean sprouts.

Ladle the chicken mixture over the noodles and serve with extra chopped scallions, red chile and roasted peanuts.