Ingredients

• 2 teaspoons extra virgin olive oil
• 800g chicken thigh fillets, trimmed, cut into strips
• 750ml (3 cups) Massel chicken style liquid stock
• 2 bunches broccolini
• 12 green prawns, peeled, deveined, tails intact
• 400ml can coconut milk
• 150g tempeh, sliced
• 200g rice vermicelli
• 250g (4 1/2 cups) bean sprouts, trimmed
• Fresh coriander sprigs, to serve

Laksa curry paste

• 40g (1/4 cup) fresh galangal, peeled, coarsely sliced
• 8cm-piece fresh turmeric, peeled, coarsely sliced
• 2 stalks lemongrass, pale section only, thinly sliced
• 3 large golden shallots, peeled, sliced
• 3 large garlic cloves, peeled, sliced
• 8 dried chillies, stem removed, soaked for 10 minutes in hot water, drained
• 20g roasted belacan (shrimp paste)
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon extra virgin olive oil

Method

• Step 1 To make the paste, place galangal and turmeric in a blender. Process until finely chopped. Add lemongrass. Process. Add shallot and garlic. Process until finely ground. Add chilli, belacan, spices, 60ml (1/4 cup) water. Process to a paste, adding up to 125ml (1/2 cup) more water to make a smooth paste.

• Step 2 Heat oil in a non-stick wok over medium heat. Add mixture. Cook, stirring, for 10 minutes or until aromatic.
• Step 3 To make laksa soup, heat oil in wok over medium heat. Add chicken and cook, stirring, for 4 minutes or until lightly browned. Add half the paste (see tip) and stir-fry for 2 minutes or until aromatic.
• Step 4 Add stock and bring to boil. Simmer for 2 minutes. Add broccolini, prawns. Cook, stirring often, for 3 minutes or until just tender. Add coconut milk and tempeh. Cook for 2-3 minutes or until heated through.
• Step 5 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 minutes. Drain.
• Step 6 Divide three-quarters of sprouts among serving bowls. Top with noodles then ladle over laksa and top with coriander and remaining sprouts, to serve.