Malaysian Curry Laksa

Instructions

1. Prepare the noodles
   Soak the rice vermicelli in warm water for 10 minutes until soft, then drain. Blanch the yellow egg noodles in boiling water for 1 minute, drain and rinse under cold water to prevent sticking. Divide both types of noodles among 4 serving bowls.
2. Cook the curry base
   Heat vegetable oil in a large pot over medium heat. Add the laksa curry paste and cook for 2-3 minutes until fragrant, stirring constantly to prevent burning. The oil should separate from the paste and turn a vibrant red-orange color.
3. Create the soup
   Pour in the chicken stock and bring to a simmer. Add the coconut milk, fish sauce, and palm sugar. Stir well and allow to simmer gently for 10 minutes to develop the flavors. Adjust seasoning to taste - the broth should be rich, spicy, salty, and with a hint of sweetness.
4. Cook the proteins
   Add the sliced chicken to the simmering broth and cook for 5 minutes. Then add the prawns and tofu cubes and simmer for another 3-4 minutes until the prawns turn pink and the chicken is fully cooked. Be careful not to overcook the prawns as they can become tough.
5. Assemble the laksa
   Ladle the hot curry broth with proteins over the prepared noodles in each bowl. Top each serving with bean sprouts, half a boiled egg, fresh coriander leaves, and sliced red chili. The hot broth will slightly cook the bean sprouts while maintaining their crunch.
6. Serve immediately
   Serve the laksa immediately while hot, with lime wedges on the side for diners to squeeze over their soup according to taste. The citrus adds a refreshing contrast to the rich, spicy broth.