Prawn Laksa

OK, At first glance this one looks confusing and involved, but in really quite simple. Making a laksa from scratch like this one is what Feel Food© is really all about. The important thing about cooking this hearty soup is to keep a close eye on the amount of heat you are using - you want your base spices to influse flavours - resulting in a blending of the fresh flavours (rather than burning). Depending on your serving size this can be used as your first course in a banquet or as a main dish.

Serves: 4
Preparation and Cooking time: 45min



Ingredients:
1 1/2 Tbsp Coriander Seed
1 tsp Ground Ginger
1 Tbsp Ground Tumeric
1 Roughly Chopped Onion
4 Finely sliced Lemon Grass Whites
Small Bunch Fresh Basil Leaves
4-6 Sliced Birdseye Chillies
2-3 Tsp Shrimp Paste
2L Chicken Stock
2 Cups Coconut Cream (or Milk)
4 Fresh Kaffir Limes
4 Finely Sliced Coriander Roots
2 1/2 Tbsp Lime Juice
2 Tbsp Fish Sauce
3 Tbsp Grated Palm Sugar (or Brown Sugar)
500g Medium Raw Prawns (Peeled, Deveined and Tail On)
250g Rice Vermicelli Noodles
1 Cup Fresh Bean Sprouts
2/3 Cup Fresh Coriander
4 Pcs Julienne Fried Tofu

Method:
Dry roast Coriander and Cumin seed over med heat for 2-3 minutes - do not allow to burn. Then finely grind these with a mortar and pestle.

Place all ground spices, onion, ginger, garlic, lemon grass, chillies and shrimp paste with 1/2 cup of stock into a food processor and blend to a fine paste.

Heat coconut cream in a hot wok till the oil splits from the water (generally when it starts to boil). Add in the spice paste and allow the aromas to infuse (about 3-5 minutes) stirring constantly to prevent burning.

Add lime leaves, stock, fish sauce and palm sugar. Bring to boil and allow to reduce slightly.

Add prawns and reduce heat allowing broth to simmer (uncovered) and prawns to slowly turn pink. Do not allow to boil.

Soak vermicelli according to directions on packet or until soft. Drain well and divide among bowls with bean sprouts, tofu, basil and coriander.

Ladle hot soup over and serve immediately.