Directions

To Make Chicken Stock and Prawns

1. Place chicken stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium-high. 
2. Cook for 25 mins or until chicken flesh falls off the bone and liquid reduces by about a third.

3. Discard skin, pull the flesh off the bone and place in a bowl, discard bones. Set broth aside.
4. Heat oil in a pan. Cook the prawns, in batches, turning occasionally, for 5 mins or until prawns curl and change colour. Transfer to a serving platter. 

To Make Laksa Chilli Sauce

1. Mix ingredients together in a small bowl. Set aside for 20 mins.


To Make Laksa Broth

1. Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 secs, then add lemongrass and chillies. Cook for 1 min.
2. Add the laksa curry paste. Turn heat up to medium and cook for 2 mins, stirring constantly, or until fragrant.

3. Add chicken stock, coconut milk, fish sauce and 2 tsp of laksa chilli paste. Place lid on and simmer for 10 mins.
4. Adjust to taste using lime juice and fish sauce. Add tofu puffs. Leave on turned off stove with lid on for 5 mins.

To Assemble Laksa

1. Divide noodles between 2 bowls. Top with shredded chicken.
2. Pour broth over chicken. Top with bean sprouts and the rest of the garnishes. Serve with Laksa chilli sauce on the side.