Singapore Laksa

Let's Cook

1. Step 1.

   Remove the tough outer leaves of the lemongrass stalks and cut off the ends. Starting at the fatter end, slice each stalk into rings until you see no more purple bands; set the tops aside. Place the sliced lemongrass in a mini food processor with the red chilli, garlic cloves, shrimp paste, turmeric, and 2 tbsp vegetable oil. Blend to a smooth paste.

2. Step 2.

   In a small bowl, mix the tamarind paste with 100ml (⅓ cup) water. Stir well and let stand for 5 minutes until dissolved, then remove any lumps.

3. Step 3.

   Heat a large saucepan over medium heat. Add the spice paste and stir-fry for 30 seconds until fragrant. Pour in the coconut milk, prepared tamarind, 200ml (scant 1 cup) freshly boiled water, and a pinch of salt. Mix well, then increase heat to high and bring to a boil.

4. Step 4.

   Add the prawns, bean sprouts, and reserved lemongrass tops to the boiling soup. Reduce heat to low and simmer, stirring occasionally, for 5 minutes until the prawns are pink and cooked through. Remove the lemongrass tops.

5. Step 5.

   While the soup simmers, cook the rice noodles according to package instructions. Drain and drizzle with 2 tbsp vegetable oil to prevent sticking.

6. Step 6.

   Divide the cooked noodles among four deep bowls. Ladle the hot soup over the noodles. Top each bowl with a coriander sprig and serve immediately.