Ingredients
- 14 ounces (400g) rice vermicelli noodles
- 2 cups (480ml) chicken stock
- 1 cup (240ml) coconut milk
- 8 ounces (225g) cooked chicken, shredded
- 8 ounces (225g) prawns, peeled and deveined
- 1 cup (100g) bean sprouts
- 1 tablespoon oil
For the Laksa Broth
- 3 tablespoons laksa paste
- 2 garlic cloves (minced)
- 1 teaspoon ginger (grated )
- 1 tablespoon fish sauce
Optional Garnishes
- cilantro (fresh coriander)
- lime wedges
- sliced chili
Method
- Heat the oil in a pot and cook the laksa paste with garlic and ginger until fragrant.
- Add the chicken stock and coconut milk, then simmer the broth gently for about 10 minutes so the laksa paste fully dissolves and the flavors combine.
- Add the prawns and cook until they turn pink and opaque, 2 or 3 minutes.
- Blanch the rice vermicelli briefly in hot water until softened.
- Divide the noodles among serving bowls and ladle the hot broth over the noodles.
- Top with shredded chicken, bean sprouts and optional garnishes.
Notes
- A large pot for the broth and a small pot for blanching noodles are useful when preparing the dish.