Laksa, Curry Laksa, Malaysian Laksa Recipe

Ingredients

• 500 g chicken thighs with bone or thigh fillets (cut into chunks) (substitute with the firm or fried puff tofu and mushroom for vegan)
• 5-6 large raw king prawns, shelled, deveined
• 1 medium red onion - chopped
• 2 cloves of garlic – minced
• 1-inch fresh ginger – minced or finely chopped
• 1 tbsp Spice Zen’s Laksa Spice Blend (adjust the amount for heat level)
• 2 cups chicken stock (vegetable stock for vegan option)
• 2 tbsp Sunflower or Peanut oil
• 1 tablespoon coconut sugar
• 400ml coconut cream or full-fat coconut milk
• 2 teaspoon shrimp paste (replace it with soy sauce for a vegan option)
• ¾ teaspoon salt to taste
• 1 tbsp tomato puree
• 300 grams fresh thin rice noodles
• 2 boiled eggs halved to garnish
• 1 tsp chilli Sambal to garnish
• 1 lime, for juice and garnish
• Fried shallots, Vietnamese mint, red chillies, sliced diagonally and beansprouts to garnish