This deliciously fresh and spicy laksa recipe should come with a warning – once tasted you will crave it all the time and your family and friends will be asking you to make it again and again!
You can make a larger batch of the laksa paste and keep it in the fridge for up to 10 days or freeze in portion sizes for up to 3 months.
First make the laksa paste by blending all of the ingredients in a food processor or pounding them in a mortar and pestle until smooth. Add more or less chilli according to your taste.
Heat the coconut oil in a large pan over a medium heat, add paste and stir for 1-2 minutes until fragrant.
Pour in the stock or broth, bring to a simmer, add the chicken thighs and noodles. Cook for 10 minutes or until the chicken is cooked through.
Add the coconut cream or milk, lime juice, coconut sugar, fish sauce and snow peas. Simmer gently for a further 5 minutes.
Stir through the cucumber and bean sprouts and then taste the broth. It should be a lovely balance of spicy, salty, sweet and pungent. Adjust if necessary by adding more chilli, fish sauce, coconut sugar or lime juice.
Divide the soup between 4 bowls and top with herbs and shallots. Serve with chopped chilli and lime wedges for everyone to help themselves.
This recipe is equally delicious with wild-caught fish or prawns instead of the chicken.