A rich and spicy meal in itself, laksa lemak is a Malay coconut and noodle soup from Malacca. Try this recipe from Helen Lawrence, chef at Demuths, for Taste of Bath.
1. Grind the ginger root, garlic cloves, chilli pepper and lemongrass in a spice grinder or coffee grinder or in a mortar with a pestle to make a smooth paste, gradually adding a little oil until the right consistency is obtained.
2. To make the noodle soup, heat a large heavy-bottomed saucepan, add the oil and fry the shallots until golden. Add the spice paste, turmeric and salt and stir-fry until fragrant, taking care that the spice paste does not burn.
Laksa is best served in deep Chinese bowls with chopsticks and a spoon to slurp up the coconut gravy
3. Add the red pepper and stir-fry for a couple of minutes. Pour in the coconut milk, boiling water and kaffir lime leaves. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 10 minutes. Add the pak choy, tamari and sugar and simmer for about 5 minutes. Add the lime juice and season to taste.
4. While the soup is cooking, prepare the garnish ingredients. Heat the sunflower oil in a wok and stir-fry the tofu matchsticks until golden; drain on kitchen paper. Soak the rice vermicelli in warm water for 3-5 minutes. Drain the rice vermicelli and divide between 4 deep Chinese bowls. Add the beansprouts and pour on the hot soup. Garnish with the tofu matchsticks, spring onions, red chilli pepper and coriander.
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Recipe © courtesy of Helen Lawrence at Demuths
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