The two main ingredients of a laksa are noodles and coconut milk

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11⁄4lb (550g) raw king prawns with shells on,

 peeled (but keep the tails on) and shells reserved

 2 tbsp sunflower oil

 2–3 tbsp fish sauce (nam pla)

 6 shallots, peeled

 2in (5cm) piece of fresh ginger, peeled and

 finely chopped

 3 garlic cloves, peeled


 2 red chilies, seeded

 salt and freshly ground black pepper

 14oz (400ml) can coconut milk

 6oz (175g) medium rice noodles, soaked in

 hot water for 10 minutes

 pinch of sugar (optional)

 handful of mint leaves, finely chopped

 handful of cilantro leaves, finely chopped


 in the slow cooker


   PREP


 15 MINS


 COOK


 10 MINS PRECOOKING; HIGH 3–4 HRS, THEN 3–4 HRS


 Preheat the slow cooker, if required. To make the soup base, put the prawn shells into a heavy-based pan with a sprinkling of oil and cook for a few minutes, stirring, until they turn pink. Transfer to the

 slow cooker, then pour over 1 quart of water and add the fish sauce, to taste. Cover with the lid, and cook on high for 3–4 hours. Strain the stock and reserve.

 Keep the slow cooker heated, if required. Put the shallots, ginger, garlic, chilies, and 1 tablespoon of the oil in a food processor and blend to a paste. Season with salt and pepper. Heat the remaining oil

 in a small heavy-based pan over medium heat, stir in the paste, and cook for a couple of minutes. Ladle in a little of the stock, stir, and transfer everything to the slow cooker. Pour in the coconut milk and the remaining stock, cover with the lid, and cook on high for another 3–4 hours.

 Taste and adjust seasoning as required, adding a little more fish sauce, if you like, or you may wish to sweeten it with a little sugar. Stir in the noodles and the prawns to cook for 10 minutes more.

 To serve, stir in the mint and cilantro and ladle into warmed shallow bowls.

 traditional method    PREP 15 MINS COOK 1½ HRS

 To make the soup base, put the prawn shells into a large heavy-based pan with a sprinkling of oil and cook for a few minutes, stirring, until they turn pink. Pour over 1 quart of water and add the

 fish sauce, to taste. Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook gently for 30–45 minutes. Strain the stock and reserve.

 Put the shallots, ginger, garlic, chilies, and 1 tablespoon of the oil in a food processor and blend to a paste. Season with salt and pepper. Heat the remaining oil in a large heavy-based pan over medium

 heat, stir in the paste, and cook for a couple of minutes. Ladle in a little of the stock and bring to a boil, then pour in the coconut milk and the remaining stock, and let it bubble for a few minutes. Reduce to a gentle simmer, partially cover, and cook for 30–40 minutes topping up with a little hot water if needed.

 Taste and adjust seasoning as required, adding a little more fish sauce, if you like, or you may wish to sweeten it with a little sugar. Stir in the noodles and the prawns, and simmer for a couple of

 minutes. To serve, stir in the mint and cilantro and ladle into warmed shallow bowls.

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