A terrific Malaysian soup. Rich, creamy and warming. It can be served with a range of toppings to suit the individual.

Ingredients

Quantity	Measure	Ingredient
2		chicken breasts
1	tsp	peanut oil
125	grams	homemade laksa paste (see recipe)
500	ml	coconut milk
750	ml	chicken stock
400	grams	medium green king prawns (peeled and de-veined)
1	pinch	salt
500	grams	hokkien noodles
100	grams	bean sprouts
2-3		loosely packed fresh Vietnamese mint leaves (garnish)
2	tsp	fried shallots (garnish)

Directions

Heat some oil in a wok over a medium-high heat. Add laksa paste and cook , stirring occasionally for about 2 mins or until you can really start to smell that real laksa fragrance, stir in coconut milk and stock and bring to boil, Reduce heat to medium-low and simmer, uncovered for 5-10 mins.
Add chicken and prawns and cook, stirring occasionally, for 2 minutes or until prawns start changing colour.
As this is happening place your noodles in a heatproof bowl and and cover with boiling water, put aside for 2-5 mins to soften. Drain and serve out to bowls, throw in a few bean sprouts (and tofu if you choose) and then laddle the laksa on top of it.
Add a some mint leaves, dried and fresh shallots and serve up.

Optional: add a bit of chilli.