Easy Malaysian-Style Chicken Coconut Curry Laksa (4 Servings)

Thinly slice 200g chicken, peel optional 400g raw prawns and prepare 12 fried tofu puffs and optional 200g fish balls.

Over medium-high heat in a deep pot, fry 2 tbsp red curry paste in 2 tbsp oil for 30 seconds, then stir in 2 tbsp curry powder.

Add chicken and stir-fry for 1–2 minutes, then pour in 400ml coconut milk and 960ml chicken stock and bring to a simmer.

After simmering about five minutes, use a thermometer to verify chicken reaches at least 74°C; continue simmering as needed.

If using, add 400g raw prawns and 200g fish balls, simmer until prawns reach at least 63°C and fish balls are fully heated per package. Add all 12 tofu puffs.

Stir in 2 tbsp fish sauce and 1 tsp sugar, and taste the broth.

Boil about 1L water separately, warm 800g precooked noodles per their package directions, drain and divide into four bowls.

If using garnishes, blanch 80g bean sprouts for 1–2 minutes, halve two hard-boiled eggs and prepare 2 tbsp cilantro.

Ladle hot broth, chicken and tofu over the four noodle bowls, adding optional prawns, fish balls, sprouts, eggs and cilantro evenly.

Refrigerate leftover noodles and broth separately in shallow containers within two hours, use within three days and reheat the broth to 74°C.