Directions

To Make

1. Peel and devein the prawns, setting aside the heads and shells for the stock.
2. In a pot, bring chicken stock up to boil and turn heat to low simmer.
3. Add prawn heads and shells and let simmer for 20-30 minutes.
4. In the meantime, boil the two noodles and set aside.
5. Quickly blanch the sliced fish cakes and mung bean sprouts in boiling water for 10 seconds.
6. Boil the eggs for 7 minutes and immediately run under cool water to arrest the cooking. Peel and slice in half, set aside.
7. Remove the prawn shells and heads from the stock and add in the littleneck clams if using. Simmer for 2 minutes until clam shells have opened up. Strain out and set aside.
8. In a separate pot on medium heat, fry the Valcom laksa paste until fragrant.
9. Add the chicken-prawn-clam stock to the fried laksa paste.
10. Add the coconut milk and simmer for an additional minute.
11. Add the halved tofu puffs and simmer for 5 minutes.
12. Season the soup with fish sauce – you may need more or less depending on saltiness of your chicken stock.
13. Assemble the bowl! Place a small handful of both kinds of noodles in the bottom of a wide serving bowl. Arrange the prawns, clams, half-boiled eggs, fish cakes and mung bean sprouts on top of the noodles.
14. Ladle in the hot broth, including a few of the tofu puffs.
15. Garnish with the shredded mint and coriander and fried shallots if using.