Ingredients

The following ingredients have 2 Servings
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Instruction

  • <p>Heat the oil in a wok over a medium to high heat. When hot, add the galangal, ginger, garlic, lemon grass and chillies and stir-fry for 2 minutes. Sprinkle over the curry powder and turmeric, and continue to fry for 30 seconds before adding the lime leaves and tomatoes. Fry the mixture for 2-3 minutes, until the tomatoes begin to break down. Pour in the hot stock and the coconut milk. Give everything a stir, then bring the mixture to the boil. Reduce the heat and let the soup simmer for 10 minutes to allow the flavours to infuse.</p> <p>Add the salmon chunks and the prawns to the soup with the fish sauce. Simmer gently for about 2 minutes, until cooked through.</p> <p>Divide the noodles between serving bowls, pour over the hot laksa and scatter with coriander leaves, if using.</p>