This is our version of laksa, or spicy Malaysian noodle soup. We've found that cubed fish, scallops and chicken all work well in a laksa, but tender shrimp would have to be our favorite. The soft texture and mild flavor of button mushrooms complement the shrimp extremely well, and they also act like a sponge, soaking up the spicy soup.

2 tablespoons peanut or canola oil

2 scallions (spring onions)—white and green parts sliced and seperated

2 cloves garlic—minced

1 teaspoon turmeric

2 teaspoons red curry paste (or 3 teaspoons for a hotter laksa)

2 ½ cups chicken stock

1 ½ cups coconut milk

1 teaspoon brown sugar

½ teaspoon salt

2 tablespoons fish sauce

10 button mushrooms—wiped clean and quartered

20 large raw shrimp—peeled and deveined

3 ½ oz (100g) dried rice stick noodles

1 tablespoon lemon juice

2 tablespoons cilantro (corinander leaves)—left whole

HEAT the oil in a large saucepan over a medium heat. ADD the white part of the scallion and saute 1 minute. ADD the garlic, turmeric, curry paste and cook 1 minute, stirring. ADD stock, coconut milk, sugar, salt and fish sauce and bring to the boil. REDUCE heat and simmer for 5 minutes, uncovered. WHILE the soup simmers, soak the noodles in boiling water for 10 minutes. ADD mushrooms to the soup, return to boil and cook 2 mins. ADD shrimp and cook 2 mins. STIR in lemon juice. DRAIN the noodles under cold water, put in bottom of soup bowls, scatter with scallions (green part) and cilantro and ladle the laksa soup on top.

Pho Bo. A hearty Vietnamese soup containing thin slices of poached beef, rice noodles and a selection of delicate vegetables.   Soba Noodle Scallops. A delicate Japanese broth with buckwheat soba noodles and tender scallops.   Singapore Noodles. This spicy specialty of Singapore uses a mixture of Chinese ingredients and Indian spices to create a distinctive and delicious stir-fried noodle dish.

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