8 spring onions, thickly sliced, plus extra, shredded, to garnish
3 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped, plus extra to garnish
3 teaspoons grated fresh root ginger
2 tablespoons lemon grass paste
2 tablespoons laksa curry paste
400 ml (14 fl oz) can coconut milk
400 ml (14 fl oz) hot chicken stock
500 g (1 lb) skinless salmon fillets, boned and cut into cubes
12 cooked king prawns, peeled and deveined, with tails left on
small handful of fresh bean sprouts
2 tablespoons chopped coriander leaves, plus extra to garnish
1 teaspoon fish sauce
1 tablespoon light soy sauce
250 g (8 oz) dried rice noodles
1/4 cucumber, cut into matchsticks
salt and pepper
Heat the oil in a large wok or frying pan until hot, add the spring onions, garlic, red chilli, ginger, lemon grass paste and curry paste and stir-fry over a high heat for 2–3 minutes. Pour in the coconut milk and stock and bring to the boil, then simmer gently for 4–5 minutes.
Add the salmon and bring to the boil, then reduce the heat to low and simmer, uncovered, for 5–7 minutes or until the fish is just cooked through. Add the prawns, bean sprouts, coriander, fish sauce and soy sauce and heat through for a few minutes until piping hot, then season to taste. Keep warm.
Cook the noodles according to the packet instructions, then drain and divide into warm bowls. Top with the salmon and prawns, then ladle over the laksa broth. Scatter over the cucumber, extra spring onions, red chilli and coriander leaves and serve immediately.