Chicken And Shrimp Laksa - cooking recipe

Ingredients

1 pkg (8 oz) rad thai rice noodles
1/4 cup peanut oil
7 oz firm tofu, drained and cut into 3/4-inch cubes
1 lb boneless skinless chicken breasts, trimmed and thinly sliced
1/3 cup laksa curry paste
4 cups chicken stock
1 cup canned coconut milk
1 tbsp brown sugar
12 None medium shrimp, peeledand deveined, leaving tails intact
7 oz green beans, trimmed and halved diagonally
1 cup bean sprouts, rinsed
1/2 cup loosely packed cilantro leaves
1 None fresh long red chili pepper, thinly sliced
None None Lime wedges, to serve

Preparation

Cook the noodles in a large saucepan of boiling water for 2-3 mins or until tender. Drain well, then cool. Using kitchen scissors, snip into shorter lengths. Divide evenly among large serving bowls.
Heat the oil in a large saucepan (or wok) on medium heat. Cook the tofu, in batches, for 1 min each side or until golden brown. Drain on paper towels. Add the chicken to the pan. Cook and stir for 2 mins or until browned. Transfer to a large heatproof bowl.
Reheat the pan. Add the laksa paste and cook and stir for 1-2 mins. Stir in the stock, coconut milk and sugar. Bring to a boil. Add the shrimp, chicken and beans. Reduce the heat to low; simmer, uncovered, for 3-4 mins or until the shrimp change color.
Ladle the hot soup over the noodles. Top with bean sprouts, cilantro and chili pepper. Serve at once with lime wedges.