Directions

To Cook

1. Make a smooth paste in the blender with the garlic, ginger, chilli, shrimp paste and shallots.
2. Shell the prawns and butterfly. Cook the prawns in the oil for 1 minute until they turn red. Remove shells.
3. Add paste to prawn oil and fry for 1 min. Add laksa paste and fry until aromatic.
4. Add chicken stock and bring to a boil. Add coconut cream and simmer.
5. Add lime juice, sugar, fish sauce and season with salt and pepper.
6. Pre-cook the noodles and place in bowl.
7. Season chicken and pan fry until crispy and golden. Cool, slice and add the chicken to soup.
8. Add bok choy, spring onion and prawns to soup and cook for 1 min.
9. Ladle soup over noodles and garnish with julienne carrot, spring onions and fried shallots.