Prawn Laksa with Coconut Milk, Made with Monk Fruit Sweetener

Method

1. Bring 1 liter of water to a boil with the shrimp shells and heads, 1 bruised lemongrass stalk and 2 slices of ginger, lower the heat and simmer for 20 to 30 minutes to draw out all the sweetness, then strain and discard the solids.
2. Blend 2 shallots, 2 garlic cloves, 1 finely chopped lemongrass stalk, 1 slice of ginger or galangal, 2 bird's eye chilies, 1/2 teaspoon of turmeric powder, 1 teaspoon of red curry powder, 1/2 tablespoon of mam tom (fermented shrimp paste), 1/2 teaspoon of kOBE Monk Fruit Blend and 1 tablespoon of cooking oil into a laksa paste.
3. Heat a pan and fry the paste for 5 to 7 minutes until fragrant and thickened.
4. Pour the strained shrimp stock into a pot with the fried paste, add 200ml of coconut milk and season with 1 teaspoon of soy sauce, 1/2 teaspoon of salt and 1 teaspoon of lime juice or tamarind. Simmer gently for 5 to 10 minutes, then add 300g of shrimp and cook for another 2 to 3 minutes until just done.
5. Blanch 200 to 250g of rice noodles with the greens, put them into bowls, arrange 100g of tofu, the greens and the shrimp on top, ladle over the hot broth, and finish with Vietnamese coriander, cilantro, kaffir lime leaf and a squeeze of lime.

Tips

• When galangal is hard to find, ginger works.
• The prawns can be swapped for poached shredded chicken or steamed fish fillet.
• Broth made a few hours ahead tastes deeper.
• Fry the paste a full 5 to 7 minutes to cook out the raw taste before the broth goes in.
• Add the coconut milk last and hold a bare simmer, since a rolling boil splits the broth.