|125||grams||homemade laksa paste (see recipe)|
|400||grams||medium green king prawns (peeled and de-veined)|
|2-3||loosely packed fresh Vietnamese mint leaves (garnish)|
|2||tsp||fried shallots (garnish)|
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.