Chicken And Shrimp Laksa - cooking recipe

Ingredients

7 oz dried rice vermicelli noodles
1 tsp vegetable oil
1 tsp sesame oil
12 oz chicken breast fillet, sliced
1/4 cup laksa Malaysian curry paste
1 tsp finely grated ginger
2 cloves garlic, peeled and crushed
3 cups canned coconut milk
1 cup salt-reduced chicken stock
5 cups broccoli, florets
1 None red pepper, deseeded and thinly sliced
1 None carrot, peeled and cut into matchsticks
1 lb raw shrimp, peeled, deveined, tails intact
2 tbsp fish sauce
1 tbsp brown sugar
2 cups beansprouts, trimmed
2 tbsp mint, roughly chopped
2 None green onions, thinly sliced
2 tbsp cilantro leaves, roughly chopped
1/2 cup roasted unsalted cashews, chopped

Preparation

Prepare the noodles according to the packet directions. Drain and keep warm.
Heat the oils in a wok over a high heat. Stir-fry the chicken in batches for 2-3 mins, until browned. Add the paste, ginger and garlic and stir-fry for 1 min, until fragrant. Add the coconut milk and stock and bring to a boil. Reduce the heat to medium, then add the broccoli, pepper and carrot. Simmer for 3-5 mins, until the chicken is cooked through and the vegetables are tender. Add the shrimp and cook for 2-3 mins, until opaque. Remove the wok from the heat and stir in the fish sauce, brown sugar, beansprouts, mint and green onion.
Divide the noodles between bowls. Ladle over the soup, scatter with cilantro and cashews and serve.