Singapore Laksa

Soak rice noodles in hot water for 15 minutes until soft

Chop chicken breast into bite-sized pieces

Peel and devein prawns

Chop spring onions and coriander

Prepare lime wedges for serving

In a pot, heat the laksa paste over medium heat until fragrant, about 2 minutes

Add chicken stock and coconut milk to the pot, stirring to combine

Bring the mixture to a simmer and add the chicken pieces

Cook for about 5 minutes until the chicken is cooked through

Add prawns and cook until they turn pink, about 2-3 minutes

Stir in fish sauce and sugar, adjusting seasoning to taste

Divide the soaked rice noodles into bowls

Ladle the laksa broth with chicken and prawns over the noodles

Top with bean sprouts, chopped spring onions, and coriander

Serve with lime wedges on the side