Making this fragrant and spicy coconut curry soup has become almost a weekly ritual, in which I shamelessly indulge. Within minutes I have a big bowl of steaming laksa for lunch, with more delicious leftovers for breakfast. My base is plumped up with shredded free-range barbecue chicken, rice vermicelli, angel hair pasta, boiled egg, every now and again some tofu puffs, and always, a generous handful of fresh coriander and chilli – these are ingredients I always have on hand. In fact, now that I come to think of it, whenever I have a craving of any kind, I instantly think of this laksa.
So, when a couple of weeks ago my cravings for fish became more apparent, and thoughts of laksa began to appear in my head, I had decided to use the same AHG laksa paste to make some spicy fish patties, similar to those Thai fish cakes available from most takeaways. Texturally they are a little different, but they still make a great appetiser, and an even better slider or mini burger patty. Spicy and full of flavour!