1.Heat oil in a wok or large saucepan on high. Cook tofu, turning, for 2-3 minutes, until golden. Drain on paper towel.
2.Add laksa paste to same pan. Cook, stirring, for 1-2 minutes, until fragrant.
3.Stir chicken into paste. Cook for 4-5 minutes, until cooked through. Stir in water and coconut milk. Bring to the boil on high. Reduce heat to low and simmer for 2 minutes.
4.Mix in prawns. Simmer for 2-3 minutes, until they change colour.
5.Meanwhile, cook noodles according to packet instructions. Drain well.
6.Divide noodles and tofu between 4 serving bowls. Top with chicken and prawn mixture. Serve topped with bean sprouts, coriander and fried shallots. Accompany with lime wedges and sliced chilli.
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