Singapore Laksa

Ingredients:

12 medium Uncooked Prawns
100g thin Dried Rice Stick Noodles
2 tsp Oil
60g pkt Laksa Paste
1 1/2 cups Water
420g Coconut Milk
2 tsp Fish Sauce
1 tbsp Lime Juice
1 1/2 cups Shredded Cooked Chicken Meat
2 cups Bean Sprouts
1/3 cup firmly packed Coriander Leaves

To Cook:

Rinse prawns under fresh water and pat dry.
Cut prawns lengthways, not cutting all the way through.
Add noodles to a large bowl or boiling water, stand for 5 mins or until noodles have softened and drain.
Heat oil in a pan, add paste, stir for 1 min.
Stir in water and coconut milk, fish sauce and juice.
Bring to boil and simmer uncovered for 3 mins until slightly thickened.
Add chicken and prawns and cook until prawns are tender.
To serve divide combined noodles, sprouts and coriander leaves between bowls, pour soup over top.