Laksa! 🐓🦐🥚

Ingredients - 4 chicken thighs - 3 tbsp peanut oil - thumb size piece of ginger - pinky size piece of turmeric - 1 stick lemongrass - 5 cloves garlic - 3 bird’s eye chillies - 1/3 jar of Por Kwan laksa paste - 1 can coconut milk - 200ml chicken stock - fish sauce to taste - 1 tbsp palm sugar - noodles of your choice (I like the rice sticks which you soak in cold water for 20 minutes before you use them) - 2 limes - mung bean sprouts - 12 prawns - 1 packet soy puffs - fresh coriander - crispy shallots - 4 soft boiled eggs Method 1. In a large heavy-based pot, add the oil and place on a medium heat. 2. In a mortar and pestle, place your ginger, garlic, lemongrass, turmeric, and chillies and bash into a smooth paste. 3. Add the paste to the pot and sauté it, making sure you stir constantly. 4. Next, add the laksa paste and cook for another 5 minutes. 5. Thinly slice your chicken thighs, add it to your pot and stir until covered in the spicy paste. 6. Add your coconut milk and chicken stock and bring to a simmer. After 10 minutes, add your palm sugar and fish sauce to taste. 7. 5 minutes before you are ready to serve, add the prawns to the laksa. 8. Check the seasoning one last time and add your lime juice. 9. In a separate pot of boiling water, heat the noodles for 2 minutes and place into your bowl. 10. Pour the curry laksa over the hot noodles, making sure you get chicken, tofu and prawns in each bowl. 11. Garnish with bean sprouts, fresh coriander, lime, soft boiled egg and crispy shallots.