Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
Fill a medium pot with half full of water and bring to a boil. Turn the heat to low, submerge the rice noodles into the water for about 5 minutes or until noodles are soft. Drain the water, and set the noodles aside.
Heat up another large pot with 5 tablespoons of extra virgin olive oil, add the spice paste and curry leaves and stir-fry for 10 minutes or until aromatic on medium heat.
Add the prawn shells, coconut milk, salt and water to the curry paste and stir and mix well. Bring to a boil, then cover with lid and turn the heat to low and simmer lightly for 10 minutes.
Cook the prawns in the curry laksa soup for 3 minutes or until just cooked through. Remove and set aside in a bowl.
Then cook the chicken pieces in the same curry laksa soup for 3 minutes or until chicken is just cooked through. Remove and set aside in a bowl.
Lastly, cook the gluten free fried tofu puffs in the curry laksa soup for 2 minutes or until the tofu puffs has absorbed the laksa soup and softens. Remove and set aside in a bowl.
Remove all prawn shells from the laksa soup and discard.
For each serving, place some rice noodles in the serving bowl, top with a few prawns, some chicken pieces and some tofu puffs. Garnish with some bean sprouts. Then serve with hot curry laksa soup.
Gluten free rice noodles, gluten free tofu puffs, bean sprouts, fresh galangal, fresh turmeric and fresh lemon grass can be purchased from Asian groceries shops.Allergen: Crustaceans and soy (only in gluten free tofu puffs).
Nutrition Facts
Malaysian Curry Laksa (King Prawns and Chicken Laksa)
Serving Size
1 people
Amount per Serving
Calories
559.76
% Daily Value*
Fat
23.18
g
36
%
Saturated Fat
9.5
g
59
%
Trans Fat
0.02
g
Polyunsaturated Fat
2.41
g
Monounsaturated Fat
8.84
g
Cholesterol
190
mg
63
%
Sodium
3616.48
mg
157
%
Potassium
770.06
mg
22
%
Carbohydrates
46.47
g
15
%
Fiber
2.29
g
10
%
Sugar
3.36
g
4
%
Protein
40.59
g
81
%
Vitamin A
727.04
IU
15
%
Vitamin C
89.39
mg
108
%
Calcium
129.47
mg
13
%
Iron
3.43
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.