Laksa - Malaysian Coconut Curry Soup

Ingredients

Ingredient	Standard	Standard Unit	Weight 1	Unit 1	Weight 2	Unit 2
Oil (veg.)	0.38	tbsp.
Laksa Paste Store Bought Laksa Paste (7 oz)	0.13 0.25	recipe jar	50	g	1.75	oz
Chicken Stock or Broth	0.75	cup	177	g	6.26	oz
Kefir Lime Leaves	1	leaves
Salt	0.13	tspn.
Brown Sugar	0.13	tbsp.
Chicken (breast/thigh)	0.19	lb	85	g	3	oz
Shrimp (raw, peeled)	0.13	lb	57	g	2	oz
Coconut Milk (full-fat, 13.5 oz)	0.25	cans	96	g	3.4	oz
Limes Lime Juice	0.38 0.75	limes tbsp.
Fish Sauce	0.13	tbsp.
Rice Noodles (dry) Rice Noodles (fresh)	0.13 0.25	lb lb	57 113	g g	2 4	oz oz
Cilantro (optional) Vietnamese Mint (optional) Scallions (optional) Sambal Chili Paste (optional) Shallots (fried, optional)

Object	(Optional)
Stove top	No
Deep pot	No

Cook Rice Noodles according to directions
Heat Oil in large pot (medium). Add Laksa Paste. Stir constantly (3 min).
Add Chicken Broth, Kefir Lime Leaves, Salt, and Brown Sugar. Simmer.
Add Chicken. Simmer (5 min). Add Shrimp. Simmer (3 min). Add Coconut Milk. Reheat. Remove from heat.
Add Lime Juice/Limes' Juice, Fish Sauce. Taste, if too "fishy" add extra Lime Juice

Blanch noodles in boiling water.
Divide noodles into balls (0.25 lb, 113 g).
Wrap balls with parchment paper. Store in container in fridge.
Separate Chicken and Shrimp form soup
Store soup in different container in fridge. (If storing for more than 1 week, store in freezer)
Store Chicken and Shrimp together in different container in fridge. (If storing for more than 1 week, store in freezer)