Prep:

1. Prepare the fresh ingredients: Mince the garlic and finely chop the red chilies. Combine the Better Than Bouillon Roasted Chicken Base with the boiling hot water in a heatproof measuring glass and stir to make chicken broth. Slice the chicken, rinse the shrimp thoroughly, drain and pat-dry the fish balls if they came in a packet, cut the tofu puffs in half, and finely shave coconut sugar with a knife.

Easy Laksa Noodle Soup:

1. Sauté the aromatics: Heat 1 tablespoon canola oil in a medium stockpot or large nonstick wok over medium-high heat. Add the red curry paste, garlic and red chilies and sauté for a minute until fragrant. Add the curry powder and mix to combine.
2. Cook the chicken: Add the chicken and sauté until coated in the curry powder and paste mixture until no longer pink but not fully cooked yet – about 1 minute.
3. Build the broth: Pour in the coconut milk and chicken broth and stir to combine. Simmer for 2-3 minutes.
4. Add the rest of the proteins: Add the shrimp, fish balls and tofu puffs. Simmer until the prawns are cooked – 3-5 minutes.
5. Season: Stir in the fish sauce, coconut sugar and Thai chili powder (if using). Give the broth a taste and adjust seasonings if needed before switching off the heat.
6. Cook the noodles: In a separate pot of boiling water, cook the rice vermicelli according to package instructions. Drain and divide the noodles evenly into two bowls.
7. To Serve: Ladle the laksa broth, chicken, shrimp, fish balls and fried tofu puffs evenly over the noodles. Garnish with chopped coriander and serve hot with mung bean sprouts, Asian fried shallots and lime wedges for squeezing if desired.