Curry Laksa (Chicken, Prawn or Vegan-Adaptable)

Laksa Base

• 2 tbsp Spice Zen Sunflower Oil

• 1 medium red onion, finely chopped

• 2 garlic cloves, minced

• 1-inch piece fresh ginger, finely minced

• 1 tbsp Spice Zen Laksa Spice Blend

• 1 tbsp tomato puree

• 2 tsp shrimp paste (replace with gluten-free soy sauce or miso for vegan option)

• 1 tbsp coconut sugar

• 2 cups chicken stock (or vegetable stock for vegan option)

Proteins

• 500 g chicken thighs, bone-in or fillets, cut into chunks

• 5–6 large raw king prawns, shelled and deveined

Coconut & Noodles

• 400 ml coconut cream or full-fat coconut milk

• 300 g fresh thin rice noodles

To Finish

• Juice of ½ lime

• ¾ tsp salt, or to taste

Garnishes

• 2 boiled eggs, halved (optional)

• Fried shallots

• Bean sprouts

• Vietnamese mint

• Red chillies, sliced diagonally

• Lime wedges

• Chilli sambal, to serve

Vegan Adaptation

• Firm tofu or fried tofu puffs

• Mushrooms of choice

• Omit egg garnish