2 tablespoons peanut or canola oil
1 onion—finely chopped
2 cloves garlic—finely chopped
2 teaspoons finely grated fresh ginger
1 teaspoon finely chopped lemon zest
½ teaspoon shrimp paste
2½ cups chicken stock
1½ cups coconut milk
1½ teaspoons ground turmeric
½ teaspoon ground coriander
1 teaspoon sambal oelek (or ½ teaspoon chili powder)
1 teaspoon brown sugar
1 teaspoon tamarind puree (or 1 tablespoon lemon juice)
1 teaspoon salt
3 ½ oz (100g) rice stick noodles (or, if available, use laksa noodles)
12 oz (180g) firm oily fish fillets (such as mackerel or swordfish)—cut into bite-size pieces
1 cup bean sprouts
1 scallion (spring onion)—thinly sliced on the diagonal
A handful of fresh cilantro (coriander)—stems removed
1 small fresh red chili—finely diced

HEAT the oil in a large saucepan over a medium heat.
Add the onion and cook for 2 minutes
Add the garlic and cook for 3 minutes, stirring occasionally. Add the ginger, lemon zest, shrimp paste and cook for 1 minute, stirring to dissolve the shrimp paste.
Add the stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind and salt, stir to combine, and bring to the boil.
Reduce the heat to reach a rolling simmer and cook, uncovered, for 6 minutes.
While the laksa simmers, soak the noodles in boiling water for 10 minutes.
Add the fish pieces to the broth and cook a further 4 minutes.
Drain the noodles and place equal amounts in two bowls.
Top with equal amounts of bean sprouts, scallion, cilantro and chili.
Ladle the laksa broth over the top and serve immediately.