CHICKEN & PRAWN LAKSA

• servings: 2
• total time: 45 minutes

Ingredients

Chilli Sauce

3 tsp Sambal Oelek

2 tsp Sriracha sauce

1 tsp Laksa paste

Laksa

200 gms rice Noodles - medium width

2 Tbsp vegetable oil

3 Chicken thighs - skinless & boneless

6 large green Prawns

750 mls Chicken stock

2 tsp Fish sauce

125 mls Laksa paste

0.5 tsp Turmeric powder

0.75 tsp Kashmiri chilli powder

400 mls Coconut milk

1 Tbsp fresh Ginger- chopped

Garnish

Bean sprouts

Cilantro

1 re chilli - chopped

Directions

Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.

Drain and set aside until you are ready to serve.

Make the chili sauce.

Combine the sambal oelek, sriracha, ginger and laksa paste.

Cook the Chicken

Place the chicken in a saucepan along with the chicken stock and fish sauce.

Bring to a simmer and cook the chicken until it reaches an internal temperature of around 165F. This will take about 20 minutes for the boneless chicken thighs. Takes a little longer for bone-in.

Remove chicken from the stock, shred or cut into bite size pieces and set aside.

Set aside the chicken stock in another bowl.

Make the Laksa

Set a large pot of water on the stove and bring to the boil. You will be flash cooking the pre-soaked noodles. Time it so its at a rolling boil right when you are ready to serve.

Open the can of coconut milk. Have it ready.

Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.

Cook the laksa paste, stirring frequently, for about 1 minute.

Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.

Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can. Cook for about a minute.

Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer and cook for 5 minutes.

Add the chicken and green prawns and cook until warmed through. This takes about 2-3 minutes.

Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.

To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side.