Combination Curry Laksa

Method

1. Cut the chicken and ling into bite-sized pieces.
2. Process the onion, ginger, galangal, lemongrass, garlic and chilli in a food processor until finely chopped.
3. Add the oil and process until the mixture forms a paste. Spoon into a large wok, add the curry paste and stir over low heat for 1–2 minutes until aromatic, taking care not to burn it.
4. Increase heat to medium. Add the chicken and ling and stir for about 2 minutes or until well coated. Add the chicken stock and mix well. Bring slowly to the boil, add the prawns and simmer for about 10 minutes or until cooked through.
5. Meanwhile, cut the rice vermicelli and egg noodles into shorter lengths with kitchen scissors. Cook separately in large pans of boiling water for about 5 minutes each. Drain and rinse under cold water.
6. Just before serving, add the coconut milk and snow peas to the soup and heat through.
7. Divide the vermicelli and noodles among serving bowls. Pour the hot laksa over the top and garnish with spring onion, bean sprouts and coriander.