Noodle Soup With Chicken, Shrimp And Tofu

• 2 tbsp oil
• 7 oz packet firm tofu, drained, cubed
• 6 oz jar laksa (or other curry) paste
• 1 lb boneless chicken thighs, trimmed, sliced
• 2 cups water
• 14 oz can coconut milk
• 12 None raw shrimp, peeled, deveined, tails intact
• 1 lb hokkien noodles, canton noodles, or spaghetti
• 3 1/2 oz mung bean or cellophane noodles
• 1 1/2 cups bean sprouts
• 2/3 cup cilantro leaves
• 3/4 cup fried shallots or onions
• None None Lime wedges, sliced chiles, to serve

1. Heat oil in a wok or large saucepan on high. Cook tofu, turning, for 2-3 mins, until golden. Drain on paper towel.
2. Add laksa paste to same pan. Cook, stirring, for 1-2 mins, until fragrant.
3. Stir chicken into paste. Cook for 4-5 mins, until cooked through. Stir in water and coconut milk. Bring to a boil on high. Reduce heat to low and simmer for 2 mins.
4. Mix in shrimp. Simmer for 2-3 mins, until they change color.
5. Meanwhile, cook noodles according to package instructions. Drain well.
6. Divide noodles and tofu between 4 serving bowls. Top with chicken and shrimp mixture. Serve topped with bean sprouts, cilantro, and fried shallots. Accompany with lime wedges and sliced chiles.

oil, laksa, chicken thighs, water, coconut milk, shrimp, hokkien noodles, bean, bean sprouts, cilantro, shallots, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/27098 (may not work)