Chicken & Prawn Laksa

SERVES 4

Laksa

4 eggs

2 baby bok choy, leaves separated

250g gai lan, cut in half

600g prawns

300g free-range chicken breasts, thinly sliced

400g fresh egg noodles

1 drizzle of oil

Broth

4 tbsp laksa paste

400ml coconut milk

4 cups chicken stock

1 tbsp fish sauce

To serve

1 lemon, cut into wedges

1 bunch of coriander, leaves picked 200g Southern Alp Sprouts mung bean sprouts myfoodbag.co.nz | southernalpsprouts.co.nz

For the noodles, put a pot of salted water on to boil.

To make the broth, add laksa paste to a second pot, starting with 2 tbsp and adding more to suit your spice preference. Add coconut milk, chicken stock, and fish sauce. Bring to the boil on medium-high heat, then drop heat to low and gently simmer for about 10 minutes.

Place eggs in a third pot and cover with water. Bring to the boil, reduce to a simmer and cook for three minutes (4–6 for hard-boiled). While eggs are cooking, cut lemon into wedges and pick coriander leaves. Set aside to serve. Once eggs are cooked, drain and cool under a cold tap. Peel cooled eggs and cut in half. Set aside to serve.

For the laksa, start by separating the bok choy leaves. Cut gai lan into halves or quarters so it is the same size as the bok choy. Pat prawns dry and remove tails by gently pinching the tail between your fingers and pulling to remove. Discard prawn tails. Thinly slice chicken.

Turn broth to high heat. Add gai lan, prawns, and chicken, ensuring they are submerged. Cook, covered, for about four minutes, until prawns and chicken are cooked through. Add bok choy and a handful of mung bean sprouts, and stir to wilt. Season to taste with fish sauce.

Meanwhile, cook noodles. Use hands to separate noodles. Place noodles in the boiling water, stir to separate strands, and cook for five minutes until just tender. Drain, refresh under cold water, and leave to drain again. Toss with oil to prevent sticking.

To serve, spoon noodles in bowls and top with laksa, eggs, mung bean sprouts, and coriander. Serve lemon wedges alongside for squeezing.