Laksa

Instructions

1. Prepare the noodles
   Place the rice vermicelli in a large bowl and cover with boiling water. Let stand for 3-5 minutes until softened, then drain and rinse under cold water. Set aside.
2. Cook the chicken
   Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove from the pot and set aside.
3. Create the laksa base
   In the same pot, add the remaining oil and laksa paste. Fry for 2-3 minutes until fragrant, stirring constantly to prevent burning. The paste should become aromatic and slightly darker.
4. Make the broth
   Pour in the coconut milk and chicken stock, stirring to combine with the paste. Bring to a gentle simmer, then add fish sauce and palm sugar. Stir until the sugar dissolves and allow to simmer for 10 minutes.
5. Add the proteins
   Return the cooked chicken to the pot and add the prawns and tofu. Simmer for another 5 minutes until the prawns are pink and cooked through. Taste and adjust seasoning if needed.
6. Assemble the laksa
   Divide the prepared noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good amount of chicken, prawns, and tofu.
7. Garnish and serve
   Top each bowl with bean sprouts, laksa leaves, sliced chilies, and a lime wedge. Serve immediately while hot, allowing diners to squeeze lime juice over their bowls according to taste.