Step 1

Using a stick blender or food process or a pestle & mortar, grind together all the spice paste ingredients until very smooth. Set aside.

Step 2

Heat a wok with the oil then add the laksa paste together with the lemon grass stalks and fry for about 8 minutes until the oils begin to separate.

Step 3

Tip in all the coconut milk, then refill the can with water, TWICE and add that too. Finally, add the fish sauce and bring to a boil. Simmer gently for 15 minutes.

Step 4

Drop in the prawns and simmer for 3-4 minutes until cooked. Remove from the heat. Add the sugar and then salt to your taste. Squeeze in the lime and keep hot.

Step 5

Makes 2 bowlsArrange about 1 cup of vermicelli noodles and about 1/4 cup hokkien noodles in the bottom of a large Asian soup bowl with the prawns, then ladle over plenty of the piping hot broth. Add a small handful of beansprouts, a couple of pieces of tofu, a generous scattering of crispy onions and a sprig or two if coriander.