RECIPE: Chicken & Prawn Laksa

Serves 6

2 tbsp laksa paste
2 cups chicken stock
2 x 400g cans coconut milk
2 kaffir lime leaves, shredded
3 tbsp fish sauce
1 tbsp palm sugar, grated
1 lemongrass stalk, bruised
800g chicken thighs, cut into chunks
450g fresh hokkien noodles
12 big green prawns, peeled, tail intact
3 tbsp fresh coriander, chopped and some for garnish
1 bunch spring onions, finely chopped and some for garnish

2 cups bean sprouts and some for garnish

Heat the laksa paste in a big pot. Cook for a minute or two until fragrant. Then add all the ingredients down to and including lemongrass. Simmer for about 10 minutes. Then add the chicken thighs. Cook for about 5 minutes. Add the noodles and simmer gently to separate them. Finally, add the prawns, coriander, spring onions and bean sprouts. The prawns will cook in a minute. Ladle the laksa into bowls and garnish.