Sarawak Laksa

Ingredients

• •Rice vermicelli
• •Chicken breast
• •Shrimp
• •Bean sprouts
• •Egg
• •Laksa spice paste
• •Coconut milk
• •Chicken stock
• •Sambal
• •Lime
• •Coriander leaves

Steps

1. 1Poach chicken breast in simmering water for about fifteen minutes, until cooked through, then remove it, let it cool, and shred it into thin strips, reserving the poaching liquid as stock.
2. 2Heat oil in a pot over medium heat and fry the laksa spice paste for about six minutes, stirring constantly, until it darkens slightly and turns deeply fragrant.
3. 3Pour in the reserved chicken stock and bring it to a simmer, then stir in coconut milk and let the broth simmer gently for ten minutes.
4. 4Season the broth with salt and a little sugar, tasting until it reaches a balance of rich, spicy, and slightly sweet flavor.
5. 5Blanch the shrimp in the simmering broth for about two minutes, until just pink, then remove them and set aside.
6. 6Soak rice vermicelli in hot water for about five minutes, until softened, then drain and divide it among serving bowls.
7. 7Prepare a thin omelet by frying beaten egg in a lightly oiled pan for about two minutes, then slice it into fine strips once cooled.
8. 8Ladle the hot broth over the noodles, then top each bowl with shredded chicken, the poached shrimp, bean sprouts, and the shredded omelet.
9. 9Finish with a spoonful of sambal, a squeeze of lime, and chopped coriander leaves before serving hot.