Put the first six ingredients into a food processer and purée to a coarse paste. Mix the salmon and lemon juice together and leave to marinate at room temperature while you make the laksa. Heat a large pot and add the paste; fry for 1 minute, stirring well. Add the coconut milk and stock and bring to the boil. Simmer for 10 minutes, then add the fish sauce, the oysters and their juices and the marinated salmon all at the same time. Stir gently for a few seconds. Warm the bowls, divide the noodles between them and ladle on the soup. Sprinkle the mint and spring onions over the top.
© 1997 Peter Gordon. All rights reserved.