Laksa ka Chaska

Laksa ka Chaska Veg penang Laksa with assorted condiments Ingredients100g peeled onions 8 garlic cloves 25g peeled ginger, sliced 15g lemongrass (soft white stem only), sliced 2 tsp ground coriander 3 large dried red chillies 2 tbsp chilli paste 4 tbsp vegetable oil 50g fresh coriander 1¼ litres vegetable stock 3 branches curry leaves 2 tsp curry powder 1½ tsp salt 2 tbsp caster sugar 400ml coconut milk 100g rice vermicelli noodles 300g bean sprouts 150g french beans, trimmed and halved 250g fried tofu puffs (optional) 4 limes, halved Method1. Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste. 2. Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning. Add the stock, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary. 3. Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh. 4. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.