Directions

To Make

1. Add enough cold water to a small pot to cover the quail eggs and add a splash of white vinegar. Bring to a boil and then add the quail eggs. Boil for 2 min (soft) or 2.5 min (medium). Remove pan from heat and let eggs sit for 1 min. Give eggs an ice bath to stop cooking. Peel and set aside for later.
2. Add 2 tsp sesame oil, garlic, and finely chopped red onion to a wok on medium heat. Fry for 1 min to soften onions. Add laksa paste, galangal, ginger and fry for 2-3 min to release the flavour. Add chicken stock, lemongrass, kaffir lime, palm sugar, and fish sauce. Bring to a boil and simmer for 2 min.
3. Add coconut milk, mushrooms, snow peas and bring to a low simmer and simmer for 2 min, stirring gently.
4. Add 1 tsp sesame oil, tamarind paste and prawns to pan on medium heat and cook the prawns 50%, make sure they are well coated with the tamarind paste. Add the prawns and tamarind, sliced red onion, and most of the chili to the laksa. Simmer for 2 min to finish cooking the prawns.
5. Cook the rice noodles according to the instructions, drain and plate at the bottom of the serving bowls.
6. Squeeze some of the half lime into the laksa, stir and taste. Add more lime or fish sauce to taste. Remove the galangal chunks and lemongrass (if used the stalk). Add quail eggs (keep 2 for garnish).
7. Ladle laksa over noodles. Top with 1 tsp chili oil. Garnish with chili, bean sprouts, Vietnamese mint, coriander, halved quail egg, cucumber and lime wedge. Serve hot and enjoy.