250g raw unpeeled prawns
Vegetable oil for frying
200g firm tofu, cut to 1cm thick slices

Laksa spice paste
20g piece ginger, chopped
3 fat garlic cloves
2 stalks lemongrass, chopped
75g shallots, roughly chopped
2 teaspoons dried shrimp, rehydrated in boiling water for 5 minutes and drained well
1.5 teaspoons shrimp paste
20g cashew nuts
2 teaspoons fish curry spice
20g fresh turmeric
4 fresh long red finger chillies
½ teaspoon salt
1 tablespoon vegetable oil

Soup
3 tablespoons vegetable oil, for frying
Laksa spice paste
Prawn stock
400ml coconut milk, fresh if available
1 tablespoon palm sugar
160g chicken breast, cut into 1cm slices
Reserved peeled prawns
2 tablespoons fish sauce
400g fresh egg noodles, loosened
To serve
100g bean sprouts
100g cooked fine green beans, halved
3 spring onions, trimmed and thinly sliced on the diagonal, to serve
A handful of mixed mint and coriander leaves, to serve
Lime wedges, to serve
Sambal oelek, to serve