Authentic Sarawak laksa Recipe Kuching, Malaysia

Boil some water then cook the prawns for 3 to 6 minutes, until they turn pink. After peeling and deveining them, save the shells and the heads for preparation of the stock.

Heat water or chicken broth in a pot, then poach the chicken breast. Remove from the pot when done. Once the meat has cooled, shred it into pieces.

Add the laksa prawn paste to the chicken broth. Next, add the prawn shells, then bring to a boil. Cover and simmer for about half an hour over a low flame. Strain the laksa spices and the prawn shells out of the liquid.

Bring the laksa stock to a boil once again, then add the coconut milk and mix thoroughly. Cook for 5 more minutes. Season with some salt and sugar.

Boil some water in a separate pot and shortly blanch the rice vermicelli and the noodles (for about a minute). Thoroughly strain.

Next, blanch the bean sprouts for a minute, as well. Strain and set aside.

After beating the eggs, fry them in a pan to get a thin omelet. Cut the omelet into strips.

Coarsely chop the mint and coriander leaves. Cut the red chilies into long strips.

To assemble the dish, add some noodles into a bowl, followed by chicken strips, omelet strips, prawns, and bean sprouts. Cover with the hot laksa stock. Garnish with the prepared ingredients and a squeeze of lime.