Laksa Sarawak

Ingredients
1 packet (600 g) Sarawak Laksa Paste
2 stalk Lemongrass, bruised
2 tsp Roasted Shrimp Paste
400 g Prawns
2 Cooked Chicken Breast, sliced thinly
1 tin (400 ml) Coconut Milk
16 cups of Chicken Stock
3 Pandanus Leaves, knotted
Sea salt to taste


Accompaniment 
Sambal Belacan
Beans Sprouts, blanched
Rice Vermicelli, cooked
Hard-Boiled Eggs, halved or Omelet, shredded (not shown in photo)
Shredded Chicken
Cooked Prawns
Calamansi Lime, halved or quartered lime
Chinese Celery Leaves or Cilantro, chopped

Method
In a large pot, bring the chicken stock to the boil.


Add in the prawns. When they are cooked, remove and set aside to cool. Then shell the prawns. Return all the prawn shells back in to the pot.


Then add the laksa paste, lemon grass, pandanus leaves and the shrimp paste. Bring the stock to a boil and let it simmer for 1 hour.


Strain the stock and mix in the coconut milk and bring it to a boil again. Lower the heat and simmer for another 1/2 an hour. Season the laksa soup with sea salt.


To serve, place a portion of rice vermicelli, bean sprouts, chicken in a serving bowl and ladle the soup over and top it with hard-boiled eggs or shredded omelet, prawns and cilantro. Serve with lime and the Sambal Belacan.