Recipes+
Ingredients
Method
1.Cook noodles in a large saucepan of boiling water for 2-3 minutes or until tender. Drain well; cool. Using kitchen scissors, snip into shorter lengths. Divide evenly among large serving bowls.
2.Heat oil in a large saucepan (or electric wok) over moderate heat. Cook tofu, in batches, for 1 minute each side or until golden brown. Drain on paper towels. Add chicken to pan. Cook and stir for 2 minutes or until browned. Transfer to a large heatproof bowl.
3.Reheat pan. Add laksa paste; cook and stir for 1-2 minutes. Stir in stock. coconut milk and sugar. Bring to the boil. Add prawns, chicken and beans. Reduce heat; simmer, uncovered, for 3-4 minutes or until prawns change colour.
4.Top noodles in bowls with prawns; ladle hot soup over prawns. Top with bean sprouts, coriander and chilli. Serve at once with lime wedges.
For an authentic touch, sprinkle with fried shallots (onions). Available from asian grocery stores and some major supermarkets.
Note
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