Ingredients (Serves 4)

• 1 tablespoon olive oil
• 600g diced
• 750ml stock
• 6 dried red chillies, de-seeded
• 2 medium onions, chopped
•  6 candle nuts
• 2 tablespoons blachan (dried shrimp paste)
• 2 small knobs galangal, peeled and chopped
• 2 stems lemongrass (white part only), sliced
• 2 tablespoons peanut oil
• 1 teaspoon ground turmeric
• 1 teaspoon dried coriander
• 250g fresh bean sprouts
• 375g fresh rice noodles (wide)
• 1 Lebanese cucumber, peeled and cut into strips
• Small bunch Vietnamese mint (aka “laksa leaf”). Shredded
• 2-6 cups coconut milk (to taste – use less if a commercial product)
• Sambals and fresh quartered limes (to serve)

Method

• Heat olive oil in large heavy-bottomed pan and brown meat well (in batches if required).
• Add stock, bring to boil and simmer 45 minutes, or until almost tender.
• Soak dried chillies in hot water for 10 mins.
• Puree chillies, blachan, onions, galangal, candle nuts and lemongrass in food processor with as much of the soaking fresh water from the chillies as needed to blend.
• Heat peanut oil, fry pureed mix gently until brown and fragrant, stirring frequently, add turmeric and coriander fry for 1 minute longer.
• Add stock and meat, bring to the boil and simmer 20 minutes.
• Prepare rice noodles according to packet instructions and add to the laksa.
• Add coconut milk, taste and adjust seasonings if required.
• Serve soup topped with bean sprouts, cucumber and shredded mint.  Serve the sambal(s) and limes separately.