Kuching Laksa
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9t-Js3Y6Mr8zAYydpyuWcsL4k-3w92_kEkc5FoHFPWr10MD5cq0-hL6rXUf1heS4fc9I_bvypIcRC1yosP3Kg1npc72BGUhFa6d0BfqiehlFv4dlIrVrSzkT30__Q9JjYiGBPioB0HI/s400/kuching+laksa3.jpg)
It was fun though doing it minus the bean sprouts which I don't really fancy. It is as close as I can get to a Kuching Laksa at home.
1 packet of Laksa Paste - 300g
2 packets of Rice Noodles
3 Eggs
2 Chicken Breasts
2 Chicken Carcass - Broth
Prawn - 500g
Fried Tofu/Taufu Pok
The tricky bit is the paste. First, boil chicken carcass with 2cm of pounded ginger to get a rich broth. 3 litres of chicken broth would do just nice for 300g of laksa paste. Add the paste & simmer for at least 45 minutes for it to blend well with the broth. Next, do a few rounds of sieving to get rid of paste sediments, then add fresh thick coconut milk (250 ml). Simmer for another 30 minutes & it's ready for business! The rest of the ingredients are straightforward.
Serve 8