Boneless chicken cut into thin strips
Whole dry red chillies soaked
1 inch piece
Fresh mint leaves chopped
Onion thinly sliced and deep fried
Lemon thinly sliced
For laksa paste, remove the seeds from the red chillies and put them in the mixer jar.
Add eight to ten shallots, garlic, lemon grass, turmeric, peanuts, salt, one tablespoon olive oil and a little water and grind to a smooth paste. Chop the remaining shallots and set aside.
Heat the remaining oil in a pan. Add chicken and sauté for two to three minutes. Add the laksa paste and stir. Add chicken stock, prawns and coconut milk. Mix and cook till both chicken and prawns are done.
Put the noodles in a bowl. Pour the laksa over them. Top with bean sprouts, chopped shallots, mint leaves, fried onion slices and lemon slice and serve hot.