6-8 long dried red chilies
8 purple (Asian) shallots, coarsely chopped
5 candlenuts
3cm-piece fresh galangal, peeled coarsely chopped
2 stems lemon grass, pale selection only, coarsely chopped
2 tbs peanut oil
1 ½ tsp finely grated fresh turmeric
Or ½ tsp ground turmeric
1 tsp shrimp paste
1 garlic clove, coarsely chopped

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To make the paste, place the dried chilies in a heatproof bowl, Cover with boiling water and set aside for 20mins to soften,

Drain and chop them coarsely. Place chilli, escaholt, candlenuts, galangal, lemon grass, oil, turmeric, shrimp paste and garlic into a food processor and process until finely chopped…

This is pretty much the paste made….. Put half a cup of it to one side and the rest into an air tight container (no preservatives) and put in freezer or fridge depending on when you are going to use it again…

Now to start cooking the Laksa….

Now I like to fry my chicken a little instead of poaching it. So it's really up to you how you do your chicken, but once it is done place it to one side …

Once your chicken is cooked and put aside heat some oil in a wok over a medium-high heat. Add laksa paste and cook , stirring occasionally for about 2 mins or until you can really start to smell that real laksa fragrance, stir in coconut milk and stock and bring to boil, Reduce heat to medium-low and simmer, uncovered for 5-10 mins…

Add prawns and cook, stirring occasionally, for 2 minutes or until prawns start changing colour. Add chicken and cook, stirring for 2 minutes or until hot…..

As this is happening using the same heatproof bowl as before(providing its big enough) place your noodles and cover with boiling water, put aside for 2-5 mins to soften. Drain and serve out to bowls, throw in a few bean sprouts (and tofu if you choose) and then start serving out that laksa…..

Add a some mint leaves, dried and fresh shallots and serve up…..Maybe a bit of chilli depending on your tastes and enjoy……….