This Seafood Laksa is heaven in a bowl

Ingredients

Laksa Paste (note 1):

• 3 tbsp oil
• 1 onion peeled and chopped
• 4 red chillies roughly chopped - I use fresno chillies. Use Thai chillies if you like it really hot
• 2 tsp ginger paste
• 2 cloves garlic peeled and minced
• 1 tsp lemongrass paste
• 1 heaped tbsp of fresh coriander stalks (you can use the leaves for garnish later)
• 1.5 tsp turmeric
• ½ tsp cumin
• ½ tsp paprika
• 1 tsp tamarind paste

Soup:

• 200 ml (7 fl oz) full-fat coconut milk
• 1 tsp fish sauce
• 200 ml (7 fl oz) chicken or seafood stock
• 2 cod or haddock fillets (weighing approx 140g/5oz each) or any firm fleshed white fish, skin removed
• 200 g (7oz) dried rice/vermicelli noodles (or 300g-400g of ready-cooked vermicelli noodles)
• 12-16 king prawns peeled and deveined
• 200 g (7oz) beansprouts (mung bean sprouts)

Garnish:

• 1 tsp rice wine vinegar
• 1 tsp caster sugar (superfine sugar)
• 1 red chilli chopped finely
• 1 finger sized piece of cucumber chopped finely
• ¼ of a small red onion peeled and chopped finely
• Small handful of chopped coriander (cilantro)