Ingredients

• 4 chicken thighs, sliced thin
• 12 raw prawns
• 3 tbsp peanut oil
• 2 shallots, finely chopped
• thumb-sized piece of ginger, finely chopped
• pinky-sized piece of turmeric, finely chopped
• 1 stick of lemongrass, finely chopped
• 5 cloves of garlic, minced
• 2 bird’s eye chillies, finely chopped
• 1/2 jar of Por Kwan laksa paste (about 100g or 3.5 oz)
• 1 or 2 cans of coconut milk (400ml or 13.5 fl oz per can)
• 1 litre (about 4 cups) chicken stock
• fish sauce to taste
• 1 tbsp palm sugar
• noodles of your choice (I like round rice sticks which you soak in boiling water for 45 minutes before use)
• 2 limes, cut into wedges
• mung bean sprouts, for garnish
• 1 packet soy puffs
• fresh coriander, for garnish
• crispy shallots, for garnish