Yeos | Chicken and Prawn Laksa Recipe

INGREDIENTS:
2 Chicken thighs (skinless, boneless and cut into stir fry pieces)
1 tsp cornflour
2 tbsp Light soy sauce
5 King Prawns (deshelled but heads left on)
1 jar Yeos Laksa Paste
300ml Coconut milk
150ml Chicken stock
4 Kaffir lime leaves
2 tbsp Fish sauce
1 tbsp Sugar
1 tbsp Coriander (chopped)
1 handful Beansprouts (washed)
80g Vermicelli noodles
4 tbsp Vegetable oil

PREPARATION METHOD:
- Cook vermicelli noodles as per instructions, then rinse under cold water and place to one side.

- Marinate your chicken in a bowl with the cornflour, soy sauce, 1 tbsp vegetable oil, 1 tbsp of Yeos Laksa paste. Mix and leave for 20 minutes.

- In a wok or saucepan, heat up the remaining vegetable oil, add in the marinated chicken and stir fry for 3-4 minutes. Add in the prawns, cook for a further 1 minute.

- Add the remaining laksa paste, fry for 1 minute then add in the coconut milk, chicken stock and kaffir lime leaves. Stir well and allow to simmer for 6 minutes.

- Season the laksa with fish sauce and sugar, remove from the heat and remove the lime leaves.

- Put the vermicelli noodles and beansprouts into your serving bowl. Pour over the laksa and then garnish with your chopped coriander.

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