Malaysian coconut curry noodle soup (Curry laksa)

1. Boil the eggs for 8 minutes, cool in cold water, peel and halve.

2. Soak or cook the rice noodles as directed on the packet, drain and divide between bowls; pour boiling water over the bean sprouts.

3. In a pan fry the laksa paste in the oil over low heat for 3-4 minutes until fragrant and oily.

4. Pour in the stock, bring to the boil, then add the coconut milk, fish sauce and sugar and simmer for 5 minutes; add the halved fried tofu and the peeled prawns and cook for 2-3 minutes until the prawns are pink.

5. Pile the bean sprouts on the noodles and ladle over the hot soup with the prawns and tofu.

6. Top with the egg halves and mint leaves and serve with a lime wedge and a little sambal.

Tip: One of the most popular soups of Malaysian-Chinese (Peranakan) cooking, rich, creamy and spicy. The fried tofu soaks up the broth like a sponge – one of the best bites in a laksa.