Laksa Fish Soup
Ingredients	Pictured above; soup Find great prices on similar books Lonely Planet World Food Malaysia and Singapore The Book of Malaysian Cooking Singaporean, Malaysian & Indonesian Cuisine
250g thin noodles fresh or dried
650 g cubed fish fillets
6 cups water
1 large onion, chopped
1 chilli, finely chopped
2 tablespoons of crushed garlic
2 tablespoons of shrimp paste
2 tablespoons of tamarind paste
1 tablespoon grated ginger
2 teaspoon of salt
2 cups of thin sliced vegetables of choice
12 pieces of fried tofu cut into triangles
4 tablespoons of fresh chopped coriander leaves
4 tablespoons of chopped spring onions

Directions

Cook the noodles as per the instructions on the packaging and set aside.

In a saucepan add water and salt and bring the fish pieces to the boil, cook on medium heat for about 20 minutes until cooked. Remove the fish from the water and allow to cool.

Grind the chilli, garlic, tamarind paste, ginger and a small amount of the fish  add to the water and bring to boil.

Add the cups of vegetables and onions to the water and when almost cook return the fish and add the noodles to the water.

Garnish with chopped coriander and spring onions. Serves 8.