Laksa Lemak

Method

1. Slice the chicken into thin strips and the tofu into cubes, then use a spiralizer or vegetable peeler to cut the zucchini into noodle-like strands.
2. Heat a large wok or heavy-bottomed pot over medium-high heat and fry the laksa paste for 2 to 3 minutes, stirring constantly, until it is deeply fragrant and the oils begin to separate.
3. Pour in the coconut milk along with 300 ml of water, stir to incorporate the paste fully, and bring the broth to a gentle simmer over medium heat.
4. Add the chicken strips to the simmering broth and cook for 8 minutes until the chicken is cooked through and no longer pink.
5. Add the shrimp and tofu cubes and continue to simmer for a further 4 to 5 minutes until the shrimp turn pink and curl.
6. Add the zucchini noodles to the pot during the final 2 minutes of cooking, just long enough to soften them slightly while retaining a tender bite.
7. Ladle the laksa broth, protein, and zucchini noodles evenly into three bowls and serve immediately.