Curry laksa

Ingredients

• 4 chicken thighs, sliced thin
• 12 raw prawns
• 3 tbsp peanut oil
• 2 shallots, finely chopped
• thumb-sized piece of ginger, finely chopped
• pinky-sized piece of turmeric, finely chopped
• 1 stick of lemongrass, finely chopped
• 5 cloves of garlic, minced
• 2 bird’s eye chillies, finely chopped
• 1/2 jar of Por Kwan laksa paste (about 100g or 3.5 oz)
• 1 or 2 cans of coconut milk (400ml or 13.5 fl oz per can)
• 1 litre (about 4 cups) chicken stock
• fish sauce to taste
• 1 tbsp palm sugar
• noodles of your choice (I like round rice sticks which you soak in boiling water for 45 minutes before use)
• 2 limes, cut into wedges
• mung bean sprouts, for garnish
• 1 packet soy puffs
• fresh coriander, for garnish
• crispy shallots, for garnish

Directions

1. Begin by peeling the prawns and keeping the shells for the stock.
2. In a large heavy-based pot, add the oil and place over high heat. Once up to temperature, add the prawn shells and fry for 4-5 minutes before adding the chicken stock. Simmer for 30-40 minutes before straining and discarding the prawn shells.
3. While the stock is simmering, make the paste. In a mortar and pestle, combine the shallots, ginger, garlic, lemongrass, turmeric, and chillies, and grind into a smooth paste.
4. Place the stock pot back on the heat with some more oil and add the paste you just made. Sauté it, stirring constantly. Next, add the laksa paste and cook for another 7 minutes, stirring the whole time.
5. Add your prawn and chicken stock and bring to a simmer. Then add your palm sugar and coconut milk, being careful not to let the soup boil rapidly after adding the coconut milk.
6. Now add the chicken and gently poach; after 10 minutes, add the prawns and 1 minute later, the tofu puffs.
7. Check for seasoning and add fish sauce and lime juice to taste.
8. Pour the curry laksa over the noodles, ensuring you get chicken, tofu, and prawns in each bowl.
9. Garnish with bean sprouts, fresh coriander, crispy shallots, and a lime wedge.