Ingredients
2 tbsp vegetable oil
2 tbsp Thai red curry paste
2 tbsp curry powder
200g (7 oz) sliced chicken thigh fillets
400ml (13.5 fl oz) can coconut milk
4 cups chicken stock
400g (14 oz) peeled prawns (optional)
200g (7 oz) Asian fish balls (optional)
12 fried tofu puffs
2 tbsp fish sauce
1 tsp sugar
800g (1.7 lb) cooked noodles, to serve
Bean shoots, boiled egg and coriander (cilantro) leaves, to serve
Instructions
STEP 1
Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk and chicken stock. Simmer for 5 minutes.
STEP 2
Now add the prawns and fish balls (if using), along with the tofu puffs. Simmer for a another few minutes or until the prawns are cooked.
STEP 3
Stir through the fish sauce and sugar and season to taste with extra if needed. Ladle your laksa over the noodles and top with bean shoots, egg and coriander leaves.
