|Udon noodles/Rice noodles||200 Gram|
|Water/Stock||2 Cup (32 tbs)|
|Coconut milk||1 Can (10 oz)|
|Chicken thigh meat||4 Medium (Cooked and shredded)|
|Fish balls||1⁄2 Cup (8 tbs) (Soaked)|
|Prawns||1⁄2 Cup (8 tbs) (Soaked)|
|Tofu||1 Packet (Dried and puffed and each cut into half)|
|Oil||2 Tablespoon (For cooking the laksa paste)|
|Green onions/Corriander||1 Medium, chopped (For the garnish) (Optional)|
|Fish sauce||1⁄2 Teaspoon (For the garnish)|
|Chili paste||1⁄2 Teaspoon (For the garnish)|
1. Take a pan and add oil and put the laksa paste in with some water or stock and coconut milk and warm it so that all the flavors in it are released. Continue stirring while letting it simmer for 10 minutes.
2. In a separate pot cook the udon noodles in boiling water. Once done strain them.
3. Once all the ingredients are ready, take a bowl and put into it the cooked and strained udon noodles with the tofu, few pieces of chicken, a couple of fish balls and a few prawns. Spoon the simmering broth on top of it.
4. Serve warm with some fish sauce and chili paste for flavor garnished with green onions or coriander.