Curry Laksa

Ingredients

• 300g rice noodles
• 300g raw prawns, peeled
• 150g tofu puffs, halved
• 400ml coconut milk
• 800ml chicken stock
• 4 tablespoons laksa paste
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 150g beansprouts
• 4 eggs, soft boiled
• Handful coriander and mint
• 2 tablespoons oil
• Lime wedges and sambal, to serve

Before you cook

• Soak or boil the noodles according to the packet and drain them.
• Soft-boil the eggs for 7 minutes, then peel and halve them.

Steps

1. Fry the laksa paste in the oil over medium heat for 5 minutes until it darkens and the oil separates.
2. Pour in the stock and bring to a simmer.
3. Add the coconut milk and heat gently without letting it boil hard, which can split it.
4. Season with fish sauce and sugar, then taste — it should be rich, salty and slightly sweet.
5. Add the tofu puffs and simmer for 5 minutes so they soak up the broth.
6. Add the prawns and cook for 3 minutes until just pink and curled.
7. Divide the noodles and beansprouts between bowls.
8. Ladle the hot broth over so it wilts the sprouts.
9. Top with the halved eggs, herbs, lime and a spoon of sambal.