Seafood Laksa

Sourced from Alison Holst, this is a delicious seafood laksa. You can even make the paste the night before.

For the paste:
- 2 Tbsp curry powder
- 2-3 Tbsp cashew nuts or blanched almonds
- 2-3cm piece ginger, peeled
- 2-3 Tbsp chopped fresh lemon-grass, or grated lime rind
-1-2 tsp thai red curry paste
- 1 Tbsp soy sauce
- 2 Tbsp water

For the laksa:
- laksa paste (above)
- 400ml coconut cream
- 3 cups chicken stock
- 500g fresh egg noodles
- 400-500g firm fish fillets, cut into cubes
- 1 medium-large carrot, cut into match sticks
- 100g spinach leaves, asian greens, or green beans
- 100-200g cooked prawns (optional)
- chopped fresh coriander leaves or spring onion to garnish

Method:
Combine the paste ingredients in a blender to form a smooth paste.

Heat oil in a large pot, then add the paste and cook, stirring continuously for 1 minute. Add the coconut cream, and stock. Bring the soup to a boil and add the noodles, fish, carrot and green veg and simmer for 2-3 min until the cubes of fish are just cooked. During this time divide the prawns and bean sprouts between the serving bowls.

Ladle the soup into the bowls, garnish with coriander leaves / spring onion, and serve immediately.