Start by making red curry paste. You can use homemade or store bought Thai red curry paste. To make it at home, Grind the ingredients together given in the recipe list in a blender to a slightly coarse paste. Set aside.

Now make tofu puffs or fried tofu. Take firm tofu and place on some paper towel and remove any excess water. Cut it into big cubes. Heat oil for deep frying, drop tofu cubes in hot oil for fry till crispy on outside. Now remove the tofu from oil and cut into half. Set aside.

Now let’s make the laksa broth. Heat oil in a deep pot to make laksa broth. Add in red curry paste and saute for 10 minutes until the flavour is released. Add in curry powder, lemon grass, kaffir lime leaves and mix well.

Now add in sliced chicken, fish sauce, vinegar, sugar and salt. Mix well. Pour in the chicken stock and mix well. Cover and cook for 8 to 10 minutes until chicken is cooked.

Now pour in coconut milk and mix well. Add in the fried tofu into the broth. Cook on low heat for 5 more minutes. You will see a layer of oil floating on top. Add lemon juice and mix. That’s it your chicken laksa broth is ready.

Now cook noodles, boil eggs and get all other ingredients ready.

Take a serving bowl. Add some cooked noodles, pour generous amount of the laksa broth, add sliced chicken and tofu puffs on top of the noodles.. Top with chilli oil, boiled eggs, spring onions, coriander leaves and enjoy.