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Found on OZ Stoners
Contributed by Stoney
Ingredients
- 1 jar Thai laksa paste
- 1 sachel Thai laksa paste (optional)
- 1 can coconut cream
- 1 can champignons (little chinese mushrooms)
- 1 can water chestnuts
- 1 chicken breast
- 10-20 raw prawns (shelled)
- 1 packet rice noodles (vermacelly)
- fresh corriander
Instructions
Now to adjust the heat of this dish this is the best way.
if you like your Thai
warm = 1/2 jar of paste
hot = 1 full jar of paste
dam im sweating every where = full jar and sachel of paste
1. Boil you kettle and put noodles in a bowl and pour the boiling water over it and set aside.
2. Put the desired amount of paste in a big soup pot and put it on the heat and stir untill fragrant (untill you can smell the spices)
3. Add the coconut cream and about 2 cans full of hot water.
4. Get the can of mushrooms and drain and cut them all in half and drain the water from the can of water chestnuts and add to the soup. Cut your chicken breat into small strips and add that as well.
5. Once your chicken is cooked through add the prawn as they only need a minute to cook.
6. Once prawns are cooked its time to serve get a warm bowl and add some drained noodles.
7. Ladel soup on top of noodles making sure you get a good amount of chicken, prawns and veg in each bowl and a good amount of soup get your corriander and rufly chop and add this ontop just befor you serve.
Serve with a good white wine or a good beer. And if it gets too hot for ya make sure to have some milk around as its the only thing that will take away the heat 
ENJOY!!!!!!!
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