Directions

To Cook

1. Prepare rice vermicelli as instructions on the packaging. Drain and divide equally into four serving bowls.
2. Boil the chicken breast until cooked then shred the chicken breast and set aside. Blanch the prawns until cook and set aside.
3. Heat a pan with 1 tbsp oil and stir-fry  laksa paste until fragrant.
4. Then gradually add coconut milk, chicken stock (or water) and light soy sauce and bring contents to boil. Add salt to taste. Add sliced shallots then turn off the heat.
5. To serve, divide laksa soup evenly into the four serving bowls prepared earlier. Top with blanched bean sprouts, shredded chicken breast, blanched prawns and enjoy!