Malaysian Laksa

1 lt chicken stock
2 cans coconut milk or cream
2 large onions, fine diced
3 gingers, peeled & minced
2 cloves garlic, minced
2 red chilli peppers (labuyo), chopped
4 tbsp laksa paste (or red curry paste)
1 pack rice vermicelli noodles
1 pack Hokkien noodles (any thick noodles)
200 g cooked chicken thigh or breast
200 g cooked prawns
2 soft boiled eggs (12 minutes boil)
100 g bean sprouts
2 blocks firm tofu, cubed & fried
½ cup fish cake, fried & sliced
Fish sauce
SIDS SALT & PEPPER, to taste
Garnish:--
chopped coriander, Vietnamese mint, fresh chillies (labuyo) and fried shallots.
Notes:--
If using raw shrimp, reserve the shells and grind it into a blender and add it on boiling broth. It adds in depth flavour to your soup.

In a large pot, heat oil to sauté ginger, diced onions garlic, red Thai chilli pepper with laksa paste and cook until they start to caramelise and become golden brown.
Pour in chicken stock, add coconut milk and simmer over low heat, mixing every once in a while but do not cover pot to prevent curdling of coconut milk. Continue to simmer until soup becomes slightly thickened with the coconut milk. The key to coconut milk is low heat.
Prepare and cook soft boil eggs on a small pot of water with pinch of salt for 12 minutes, then set aside to cool.
Prepare the vermicelli and Hokkien noodles according to package instructions. Drain and set it aside.
Cut prawns and chicken into strips.
In a bowl, assemble the mixed noodles, and sliced chicken and prawns, and top with bean sprouts.
Pour the hot laksa stock over all the ingredients. Season to taste with SIDS SALT & PEPPER.
Garnish with the boiled eggs, (sliced or cut in half) fried tofu and slices of fish cake, your choice of mint, coriander, Vietnamese mint, chillies, and fried shallots.