Curry Laksa

Ingredients

• 3 tbsp laksa curry paste
• 3 cups coconut milk
• 3 cups chicken stock
• 1 lb chicken thighs, sliced
• 8 large shrimp, peeled
• 1 block firm tofu puffs
• 1 lb thick rice noodles or vermicelli
• 2 cups bean sprouts
• 4 hard-boiled eggs, halved
• Fried shallots, mint, and lime wedges, for serving

Instructions

1. 1Fry the laksa paste in a splash of oil until fragrant and the oil separates.
2. 2Add chicken and stir to coat, cooking a few minutes.
3. 3Pour in coconut milk and chicken stock and bring to a simmer.
4. 4Add tofu puffs and simmer for 15 minutes until the chicken is cooked through.
5. 5Add shrimp in the last 3-4 minutes and cook until pink.
6. 6Blanch the rice noodles and bean sprouts separately, then divide among bowls.
7. 7Ladle the hot curry broth with chicken and shrimp over the noodles.
8. 8Top with egg halves, fried shallots, and mint, and serve with lime wedges.

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