For the love of Laksa

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If you are an old hand at Thai and Malaysian cuisine then you will love Laksa. For the uninitiated, it is a coconut-based soup that originated in Malaysia nut which fuses Malay, Thai and Chinese flavours and ingredients.
The foundation of any Laksa soup is the Laksa paste. And although there seem to be many ingredients for it, it is quite simple to make as one just needs to combine everything in a food processor and blitz it. Also most of the ingredients are easily found in the kitchen.

Chicken and Prawn Laksa
Ingredients
5 tbsp Laksa paste (see celeb chef recipe)
Juice of 1 fresh lime
4 tbsp fish sauce
1 tsp grated palm sugar
400 gm peeled prawns
400 gm chicken breast, sliced
500 ml chicken stock
400 gm full fat coconut milk
100 gm coconut cream
Coconut oil
1 carrot, peeled
1 zucchini
Half of broccoli head
1 cucumber
Fresh coriander, fried onions & diced red chillies for garnish
Packet noodles

Method
Heat one tbsp of coconut oil in a large saucepan and fry the Laksa paste for around three minutes, stirring continuously.
Add the chicken stock, fish sauce, sugar and the lime juice. Bring to a boil. Now add the chicken pieces and lower the heat.
Add the coconut milk and cook on low heat for about 10 minutes, stirring occasionally.
While the soup is underway, cut the broccoli into small florets and slice the carrot thinly along the length. Slice the zucchini too in this fashion and then cut into thin noodle-like strips.
Add the vegetables, except the zucchini, to the broth and cook for a couple of minutes.
Now add the prawns and zucchini and cook for another couple of minutes.
Stir in the coconut cream just before removing.
Pre-cook the packet noodles and serve the noodle in individual bowls with the Laksa soup ladled over.
Sprinkle coriander, fried onions and red chillies on top and serve.