Laksa is a Malaysian soup that was my favourite when I lived in Australia. There aren’t many in London, so I have created my own.

I made this Laksa paste from a few recipes that I found – it’s been ‘Sarah-fied’ – and verified – it’s amazing!

4 shallots
6 garlic cloves
2 tbls crushed macadamia
4 tbls soaked dried shrimp
6 bulbs fresh lemongrass
2 teas chilli flakes
2 teas turmeric
4 teas coriander seeds
1 teas fennel seed
1 teas cumin seed
1/2 teas cinnamon
4 cardamom pods
6 kaffir lime leaves
Fresh mint
Fresh coriander stalks

Blend all ingredients to a fine paste

Store in jar in the fridge and top with coconut oil to seal flavour

Here’s the recipe for two servings:

Gently fry two heaped tablespoons of Laksa Paste in coconut oil with
Coriander stems
About 10 or so curry leaves
Coconut cream 2 cups
Fish stock 1 cup (or water)

Boil 5 mins
Juice and zest of half a lime
Add fresh fish chunks, prawns and/or tofu or shredded, cooked chicken – or simply add Turn the heat off when the fish is cooked through to just flaking and add pak choi and add some red pepper/capsicum.

Serve with mung bean or kelp noodles in the bottom of the bowl.

Garnish with coriander leaves and fried shallots