Spicy noodle laksa

Spicy noodle laksa

PT30M

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I am utterly mad about rice noodles, partly because I am one of those people with a bit of a pesky gluten intolerance. I couldn't believe it when I discovered them relatively late in life in a Vietnamese eatery in Soho. But like a new word, once discovered I realise they were everywhere and that, actually, you can cook them at home! JOY. So I do. Often. This is my version of a spicy noodle laksa.

This recipe is from Sophie Thompson's book My Family Kitchen: Favourite Recipes from Four Generations published by Faber & Faber, September 2015.

1
Heat both the oils in a large pan and half of the chopped lemongrass along with the spring onions, garlic, ginger and red chilli. Stir-fry over a low-medium heat for 2 minutes
2
Add the chicken and prawns and cook for a further 2–3 minutes, until coloured
3
Pour in the stock, coconut milk and lime juice and bring to a good simmer. Throw in the remaining lemongrass and the squeezed lime half
4
Add a tablespoon of fish sauce, the tomato purée, peanut butter, sugar and turmeric or saffron, if using (the turmeric or saffron will give the soup a lovely deep colour but are not essential). Simmer the soup gently for about 10 minutes
5
Meanwhile, place the rice noodles in a bowl and cover with boiling water; leave for 5 minutes, then drain and add to the soup. Mix well and taste, adding more fish sauce or a squeeze of lime if you think it needs it
6
Serve ladled into deep bowls and garnish with coriander
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