Grind all the rempah ingredients in a blender adding them in the order listed until smooth, thinning with 2 – 3 tablespoons of the coconut milk from the laksa ingredients. Keep to one side.
Soak the rice vermicelli in warm water for 30 minutes, then drain.
Meanwhile, bring the water to the boil in a medium saucepan, add the prawns and blanche for about 2 minutes, or until they turn pink. Lift the prawns out of the stock, reserve the pan of stock.
Peel the prawns and set aside. Throw the heads and shells back into the pan of stock. Bring to the boil and simmer for 15 minutes.
Stir in the stock and discard the prawn shells.
Heat the oil in a large saucepan, add the rempah and cook, stirring, for 2-3 minutes or until fragrant. Add the lemongrass and cook over a low heat for 10 minutes, stirring often to prevent the paste from sticking to the bottom of the pan. Add a splash of water occasionally to stop it burning. Stir in the ground coriander and cook for a further 5 minutes (adding more water as needed).
Pour in the prawn stock, stir and simmer for about 5 minutes. Add the rest of the coconut milk and stir until the soup boils, then lower the heat and simmer for 10-15 minutes.
Season with salt and add the sugar to give the soup a rounder flavour. Remove the crushed lemongrass stalks and discard.
Bring a pot of water to the boil. Add the softened rice vermicelli and blanch them for a second. It is important not to overcook. Drain. (If using thicker noodles for laksa, you’ll need to boil them longer until they are cooked.)
To serve, divide the prawns and all the remaining ingredients, except the laksa leaves, among 4 bowls. Ladle the soup into the bowls and scatter the shredded laksa leaves on top.
Grind all the rempah ingredients in a blender adding them in the order listed until smooth, thinning with 2 – 3 tablespoons of the coconut milk from the laksa ingredients. Keep to one side.
Soak the rice vermicelli in warm water for 30 minutes, then drain.
Meanwhile, bring the water to the boil in a medium saucepan, add the prawns and blanche for about 2 minutes, or until they turn pink. Lift the prawns out of the stock, reserve the pan of stock.
Peel the prawns and set aside. Throw the heads and shells back into the pan of stock. Bring to the boil and simmer for 15 minutes.
Stir in the stock and discard the prawn shells.
Heat the oil in a large saucepan, add the rempah and cook, stirring, for 2-3 minutes or until fragrant. Add the lemongrass and cook over a low heat for 10 minutes, stirring often to prevent the paste from sticking to the bottom of the pan. Add a splash of water occasionally to stop it burning. Stir in the ground coriander and cook for a further 5 minutes (adding more water as needed).
Pour in the prawn stock, stir and simmer for about 5 minutes. Add the rest of the coconut milk and stir until the soup boils, then lower the heat and simmer for 10-15 minutes.
Season with salt and add the sugar to give the soup a rounder flavour. Remove the crushed lemongrass stalks and discard.
Bring a pot of water to the boil. Add the softened rice vermicelli and blanch them for a second. It is important not to overcook. Drain. (If using thicker noodles for laksa, you’ll need to boil them longer until they are cooked.)
To serve, divide the prawns and all the remaining ingredients, except the laksa leaves, among 4 bowls. Ladle the soup into the bowls and scatter the shredded laksa leaves on top.
