Shrimp Laksa - cooking recipe

Ingredients

1 None onion, chopped
1/3 cup cilantro leaves, plus additional, to serve
1 None lemongrass stalk, trimmed and chopped
1 piece (2-inch) ginger, chopped
1 None long red chili pepper, chopped
2 cloves garlic, quartered
1 tbsp ground coriander
2 tsp shrimp paste
1/2 tsp ground turmeric
2 tbsp peanut oil
1 cup fish stock
1 can (14 oz) coconut milk
7 oz fresh egg noodles
1 1/2 lbs extra large shrimp, peeled and deveined, tails intact
1 cup bean sprouts, plus additional, to serve
3 None green onions, thinly sliced
1/4 cup Vietnamese mint, plus additional, to serve

Preparation

Place onion, cilantro leaves, lemongrass, ginger, chili pepper, garlic, ground coriander, shrimp paste, turmeric and 1 tbsp of the peanut oil in a food processor. Pulse until a coarse paste forms.
Heat remaining 1 tbsp oil in a wok or large saucepan on high heat. Cook paste, stirring, for 2 mins, until fragrant. Add 2 cups water, stock and coconut milk. Bring to a boil. Reduce heat to low and simmer, uncovered, for 20 mins.
Meanwhile, place noodles in a large bowl. Cover with boiling water. Let stand for 3 mins, until tender. Drain.
Add shrimp to laksa and simmer gently for 4-5 mins, until shrimp turn pink. Stir in noodles, bean sprouts, onion and mint.
Ladle into serving bowls. Top with additional cilantro, bean sprouts and mint to serve.