Method

Heat the oven to 200C/390F/gas mark 6 and line two large baking trays with foil.

To make the laksa paste, put the garlic, ginger, chilli powder, ground cumin, lemongrass, coriander stalks and two shallots into a blender with 150ml stock, and whizz to a paste.

Heat two tablespoons of oil in a deep-sided pot on a low flame and, once hot, scrape the paste into the pot. Cook for 10-15 minutes, stirring regularly so it doesn’t catch, then slowly add the coconut milk until it’s well mixed in. Add the remaining stock, the salt and the sugar, and simmer for 20 minutes until rich and flavourful. Season to taste, then take off the heat.

While the soup is cooking, halve the swede, cut it into 1cm-thick slices, then arrange on one of the lined trays. Separate the remaining shallots into “petals” by halving them and removing the individual segments, and put these on the second lined tray. Lightly drizzle oil over both vegetables, toss with your hands so they’re well coated, and sprinkle with a little salt. Roast the shallots for 20 minutes and the swede for 30, until cooked and caramelised.

Cook the noodles in boiling water as per the packet instructions (usually two to three minutes), then drain and rinse under cold water.

To serve, reheat the soup on a medium heat, if need be. Distribute the noodles between four bowls and ladle on the hot soup. Put the hot swede and caramelised shallots on top and sprinkle with coriander leaves. Squeeze a wedge of lime over each serving, and serve with more lime on the side.