Method

• Heat oil in a large pot, and fry the sliced chicken thighs for 2-3 minutes on each side until lightly browned. Add laksa paste and cook for 4 minutes.
• Add coconut milk and chicken stock to the pot and bring to a simmer for 15 minutes or until the chicken is cooked through.
• If you are adding tofu to your laksa, heat a pan on medium-high with oil and fry the cubed tofu till nice and crispy. Set aside for later.
• Meanwhile, cook the rice noodles as per package instructions, and set them aside.
• Add thawed prawns and cooked noodles to the laksa soup mixture for 2-4 minutes, heating through. Season to taste.
• Serve in bowls, garnish with crispy tofu, bean sprouts, soft-boiled eggs, coriander, lime and red chilies.