Combination Laksa

500 g		prawns
250 g		pork, asian bbq sliced
1 large		chicken breast, finely sliced
450 g		Hokkien noodles
1 Tbs		peanut oil
2 stems		lemon grass
3.75 cups		coconut milk
4 cups		chicken stock
8		kaffir lime leaves
2 Tbs		brown sugar
1.5 Tbs		fish sauce
3		coriander roots
1 cup		bean sprouts
2		spring onions
.25		fresh mint leaves
		Red Curry Paste
2 small		onions
1 Tbs		ginger
4 cloves		garlic
2 tsp		shrimp paste
6		candlenuts
1 Tbs		red curry paste
.25 cups		coconut milk

1	Shell and de-vein prawns, leaving tails intact.
2	Add noodles to large pan of boiling water, return to boil; drain well.
3	Red curry paste: Process all ingredients until smooth.
4	Heat oil in pan, add lemon grass and red curry paste, cook, stirring, over low heat until fragrant. Add coconut milk, stock, lime leaves, sugar, sauce and coriander roots, simmer, covered, 30 minutes. Strain soup, reserve lime leaves. Add prawns, coriander and lime leaves leaves. Cool and freeze.
5	Defrost well and place strained soup into clean pan, simmer, uncovered, about 5 minutes or until prawns are tender. Just before serving, add noodles and sprouts to hot soup; top with shallots and mint leaves.

Servings: 4