Serves 4
3 tbsp (45 ml) coconut oil
3 tsp (15 ml) garlic, chopped
3 tbsp (45 ml) sambal oelek chili paste, or to taste, based on preferred spice level
6 tbsp (90 ml) laksa paste
1 chopped Thai red chili (optional)
2 tsp (10 ml) sugar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) fish sauce
6 slices ginger
6 slices galangal
1 stalk lemongrass, crushed
4 cups (1 L) chicken stock
1 x 13.6 oz (403 ml) can coconut milk
4 eggs, at room temperature (this will prevent them from cracking when boiled)
12 oz (340 g) fresh Chinese wheat or egg noodles, cooked according to package instructions
24 sustainable prawn tails, peeled and deveined
4 tofu puffs, cut in half
1 cup (250 ml) bean sprouts
8 sprigs fresh cilantro, trimmed, for garnish
8 sprigs fresh mint, trimmed, for garnish
8 sprigs fresh Thai basil, trimmed, for garnish
1 lime, cut into wedges
Chili Oil, for garnish, make ahead, recipe follows
½ cup (125 ml) vegetable oil
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) rice vinegar
2 tsp (10 ml) mirin
¼ cup (60 ml) finely chopped garlic
2 tbsp (30 ml) red pepper chili flakes


  1. In a large pot over medium heat, heat coconut oil. Add garlic, sambal oelek and laksa paste. Fry for 2 minutes, or until fragrant. Add chilies (if using), sugar, soy sauce, fish sauce, ginger, galangal, lemongrass, chicken stock and coconut milk. Simmer over medium-low heat for 30 minutes, then remove ginger, galangal and lemongrass and discard.
  2. While broth is simmering, bring a small pot of water to a boil over high heat. Add eggs and return water to a boil. Turn heat down to medium and simmer for 4 minutes. Immediately drain and place eggs in ice water for 10 minutes. Peel and cut in half, set aside until serving.
  3. Divide hot cooked noodles into 4 bowls and set aside.
  4. Return broth to a boil over high heat. Add prawns and tofu puffs and turn down heat to medium. Cook until prawns have turned pink and opaque, about 1 to 2 minutes. Divide prawns and tofu puffs between each bowl. Add 1 cup (250 ml) broth to each bowl and garnish each with 1 egg, bean sprouts, cilantro, mint, Thai basil, lime wedges and Chili Oil, to taste.
  5. To make CHILI OIL: In a small saucepan, add vegetable oil, soy sauce, rice vinegar, mirin and garlic. Place over high heat. Once garlic starts to sizzle, reduce heat to low. Cook for about 10 to 20 minutes, or just until garlic turns light brown. Stir occasionally so that garlic doesn’t stick to bottom.
  6. While garlic is cooking, place chili flakes in a heatproof bowl large enough to hold vegetable oil and garlic. As soon as garlic turns light brown, pour garlic and oil mixture over chili flakes and stir. Once chili oil has cooled, pour into a resealable container and refrigerate overnight before using. Chili oil can be refrigerated for up to 3 days. Makes about ⅔ cup (150 ml)
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