Laksa

Sunshine sent me this one; there's a picture of it on her blog, which you can reach by following the link.

Ingredients:

6 sprigs laksa leaves (Vietnamese mint)
6 cups water
1 1/2 cups thick coconut milk
1 heaped tablespoon sugar
salt
500 g (1 lb) fresh yellow noodles or dried rice vermicelli, cooked, drained
150 g (5 oz) bean sprouts, blanched (remove root ends)
1 chicken breast, steamed and shredded
100 g (3 1/2 oz) peeled prawns, steamed

8 red chilis
10 shallots
1 lemongrass
2 cm (3/4 inches) galangal
1/2 cm (1/4 in) fresh turmeric or 1/2 tsp powdered
1/2 teaspoon dried shrimp paste

3 sprigs laksa leaves, sliced
1 cucumber shredded
3 eggs, cooked as a thin omelette and shredded
2 red chilis, sliced
2 spring onions, finely sliced
6 TBS sambal belacan
6 small round limes or lemon wedges

1. Chop and blend spice ingredients into paste, adding oil if necessary.
2. Heat oil and gently fry paste for 10 min. stirring from time to time.
3. Add laksa leaves and water, bringing to a boil.
4. Add coconut milk, sugar and salt.
5. Reduce heat and simmer gently uncovered for 10-15 minutes

6. Divide noodles, chicken and beansprouts into bowls and top with shredded laksa leaves.
7. Pour soup on top and add a little cucumber, egg strips, chilis and spring onion.
8. Serve with a sambal belacan and limes on the side.