Babe wanted Curry Laksa for lunch 🍜

ingredients - 4 chicken thighs - 3 tbsp grapeseed or peanut oil - Thumb size piece ginger - Pinky size piece turmeric - 1 stick lemongrass - 5 cloves garlic - 2 bird’s eye chillies - 1/3 jar of Por Kwan laksa paste - 1 can coconut milk - 200ml chicken stock - Fish sauce to taste (get the 3 Crab brand if you can, so much better than most) - 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 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 your paste to the pot and sauté it, making sure you stir constantly. 4. Next, add the laksa paste and cook for another five 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. Five 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 two 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 and crispy shallots.