Prawn and Chicken Laksa

Until I make Laksa paste from scratch, I will use AYAM Malaysian Laksa Paste, and its recipe on the jar! I have also shredded poached chicken on both occasions, and doubled the amount of prawns and coconut milk.

1 jar AYAM Malaysian Laksa Paste (185 g)
1/2 can AYAM coconut milk (270 ml)
2 'cakes' of AYAM instant noodles
250 g peeled and cooked prawns
1 1/2 cups of water or vegetable stock
5 pieces fried bean curd, sliced
100 g bean sprouts
coriander, to garnish

Combine Laksa Sauce, water or vegetable stock, coconut milk in a saucepan, cover, bring to boil. Add bean curd and prawns, then reduce heat. Meanwhile, prepare noodles according to instructions on the packet. Divide between two bowls. Ladle the soup over the noodles, top with bean sprouts and sprinkle with coriander.

A few hints: add hard boiled egg cut into two. Replace prawns with chicken or fish fillets. Add a few slices of red and green capsicum.