Method

In a large pan, bring the stock to the boil. Cook the chicken breasts in the simmering stock for 10 minutes. Remove, cool slightly and slice. While the chicken is poaching, soak the rice vermicelli in hot water for 5 minutes, or cook the rice sticks or egg noodles in boiling water – 2 to 3 minutes for the rice sticks and 3 minutes for the egg noodles. Refresh under cold water and drain in a colander.

To make the laksa paste (about 300ml): Place all the ingredients in a blender or food processor and process for 1 minute. Add ¾ cup (170ml) water and continue processing for 2 more minutes. Transfer the smooth paste to a pot and cook at just above simmering point for 40 minutes. Set aside to cool before using.

To prepare and serve the laksa: Return the stock to the boil, add 5T (75ml) laksa paste and simmer for 5 minutes. Add the prawns, increase the heat, and cook for 2 minutes only. With a slotted spoon, remove the prawns from the stock and put them in a bowl. Set aside. Continue cooking the broth over medium heat for a few more minutes, then add the coconut milk and sliced chicken. Cook, stirring regularly, for 15 minutes. Taste and adjust seasoning. Place the noodles in a colander and reheat by pouring over boiling water. Drain well. Divide the noodles and garnishes among 4 large soup bowls. Top with equal numbers of prawns, and ladle the hot soup and chicken into the bowls. Serve immediately – very hot.

Tip: You can store the laksa paste in the fridge for up to 7 days, or freeze it in ice trays or small self-sealing plastic freezer bags.