This soup is bursting with flavour. You can freshen it up by adding by extra lime juice just before serving. We drank with Benoit Courault’s Gilbourg, an old vines organic Chenin, which despite the fragrant blast of chilli, ginger and lemongrass, maintained its integrity and actually developed a lovely apple sherbet character.
Prawn and Scallop Laksa
• 400ml coconut milk
• 2 tbsp fresh lime juice
• 500ml chicken stock
• 1/2 tsp brown sugar
• 1/2 tsp fish sauce
• 150g rice noodles
• 10-12 uncooked tiger prawns
• 6 medium sized scallops, corals removed
• handful bean sprouts
• a generous handful of coriander leaves
• ¼ cucumber deseeded and julienned
• chilli flakes
For the Laksa paste:
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ onion chopped
• 40ml coconut milk
• 1/2 tbsp root ginger chopped
• 2 cloves of garlic, crushed
• 2 stalk of lemon grass, husk removed and finely chopped
• 1 red chilli, seeded and roughly chopped
• 1 tbsp shrimp paste
1. Put the ingredients for the laksa paste into a blender or food processor and whiz to a paste.
2. Heat the oil in a pan and cook the laksa paste for a few minutes.
3. Stir in the coconut milk, stock, lime, sugar and fish sauce.
4. Bring the soup to the boil and simmer for 30 minutes.
5. Cook the noodles (put in a pan of hot boiling water and cook for about 3 minutes), drain under cold water to get rid of starch and help keep the noodles springy.
6. Stir the prawns into the soup and simmer until they change colour and are cooked through.
7. Add the bean sprouts, coriander leaves and cucumber then salt and chilli seasoning to taste.
8. Divide the noodles evenly among the bowls and ladle over the soup.
Serve with pak choi sautéed with garlic, ginger, soy and sesame oil