A Laksa from Thailand

Adapted from David Thompson's book "Thai Street Food"

Laksa

Ingredients

For the paste

5-8 dried  red chilies, soaked in water for 5 minutes
2 T chopped lemongrass

1 T coriander seeds

1 t cumin seeds

2 cloves

1 inch ginger

4 garlic cloves

4 fresh chilies

2 T shallots

1 t shrimp paste (scant)

2 t curry powder

pinch of grated nutmeg

For the curry

12 oz chicken, cubed OR tofu

5-6 prawns, medium, cleaned, deveined

1 8oz can organic coconut milk

3 cups stock or water

a couple of bay leaves

2-3 cardamom pods

1 in piece cassia bark

1 tsp kashmiri red chili powder

a pinch of sugar

a couple of sloshes of fish sauce

1 cup of brocolli, red pepper, snow peas (total)

For the garnish

8 oz Rice noodles

2 T fried shallots

2 T chopped scallions

1/4 cup roasted chopped peanuts

a handful of cilantro, chopped

a splash (or more) of lime juice

1. Roast the cumin, coriander and cloves on a dry pan for a few minutes. Add to the food processor: the rest of the ingredients and then the dry spices. Blend into a  paste, or as smooth of a paste as you can manage
2. Next add all the thick creamy part of the coconut milk can, along with the paste onto a medium heated pot.  Stir for a few minutes until the fragrant.  Add stock and the rest of the coconut milk can.  
3. Next add chicken.  If not adding chicken, let this sauce simmer for at least 30 minutes.
4. Next add the bay leaves, cardamom, cassia bark, red chili powder, sugar, fish sauce and let these simmer further for another 10 minutes.  Add salt if needed.
5. Heat water in a separate pot. Once boiled, add the rice noodles.  Keep a close eye on them as they will be done in about 5 minutes.  (Depends on the thickness, so do read the directions from the box)
6. Add the veggies and the prawns, and simmer for about 5 minutes (less if your prawns are small) and squeeze half a lime into the curry. You musn't taste the lime, but the flavors should have gotten brighter almost.
7. After a few minutes (turn off the stove - you do not want to overcook the veggies or the prawns.

Serve in big soup bowls. Add rice noodles on the bottom of the bowls, add the curry on top, and garnish with shallots, peanuts, scallions and cilantro. Serve with a quarter of a piece of lime.