This vibrant laksa takes soup out of the realm of starter into that of main course.
- To make the laksa paste, drain the chillies and place in a food processor with the eschallots, garlic, ginger, red chillies, lemongrass, nuts, shrimp paste, turmeric, coriander, sugar and peanut oil.
- Whiz in the processor until everything is finely chopped and forms a paste. This paste can be kept in a glass jar in the fridge until needed.
- Heat the peanut oil in a wok over medium heat. Add the spice paste and stir-fry for about 5-6 minutes until fragrant.
- Add the chicken stock and coconut milk, and stir to combine. Bring to the boil, then decrease heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Meanwhile, soak the dried rice noodles in a large bowl of boiling water for about 5 minutes until soft. Drain. Divide the noodles among serving bowls and place chicken on top. Ladle over the hot soup.
- Garnish with the bean sprouts, spring onions, Vietnamese mint leaves, coriander and fried eschallots.
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