Noodle Soup With Chicken, Shrimp And Tofu - cooking recipe

Ingredients

2 tbsp oil
7 oz packet firm tofu, drained, cubed
6 oz jar laksa (or other curry) paste
1 lb boneless chicken thighs, trimmed, sliced
2 cups water
14 oz can coconut milk
12 None raw shrimp, peeled, deveined, tails intact
1 lb hokkien noodles, canton noodles, or spaghetti
3 1/2 oz mung bean or cellophane noodles
1 1/2 cups bean sprouts
2/3 cup cilantro leaves
3/4 cup fried shallots or onions
None None Lime wedges, sliced chiles, to serve

Preparation

Heat oil in a wok or large saucepan on high. Cook tofu, turning, for 2-3 mins, until golden. Drain on paper towel.
Add laksa paste to same pan. Cook, stirring, for 1-2 mins, until fragrant.
Stir chicken into paste. Cook for 4-5 mins, until cooked through. Stir in water and coconut milk. Bring to a boil on high. Reduce heat to low and simmer for 2 mins.
Mix in shrimp. Simmer for 2-3 mins, until they change color.
Meanwhile, cook noodles according to package instructions. Drain well.
Divide noodles and tofu between 4 serving bowls. Top with chicken and shrimp mixture. Serve topped with bean sprouts, cilantro, and fried shallots. Accompany with lime wedges and sliced chiles.