Curry Laksa

Ingredients

• Laksa paste 80 g
• Vegetable oil 1 tbsp
• Chicken broth 1 L
• Coconut milk 400 ml
• Boneless chicken thighs, sliced 250 g
• Raw shrimp, peeled 200 g
• Tofu puffs 60 g
• Dried rice vermicelli 160 g
• Bean sprouts 100 g
• Eggs, hard-boiled 2
• Sugar 2 tsp
• Salt 1 tsp
• Fresh cilantro or Vietnamese mint 15 g
• Lime wedges to serve

Instructions

1. 1

   Heat the oil in a large pot and fry the laksa paste over medium heat for 3 minutes, until fragrant.

2. 2

   Add the broth and bring to a boil, then add the chicken and simmer for 10 minutes.

3. 3

   Stir in the coconut milk, sugar and salt and bring back to a gentle simmer.

4. 4

   Add the shrimp and halved tofu puffs and cook for 3 minutes, until the shrimp turn pink.

5. 5

   Meanwhile, cook the rice vermicelli according to the packet and drain, and blanch the bean sprouts for 1 minute.

6. 6

   Divide the noodles and bean sprouts among 4 large bowls and ladle over the soup with the chicken, shrimp and tofu.

7. 7

   Top with the halved eggs and herbs and serve with lime wedges.