Dive into Darwin's favorite dish as Chef Tony shares his shortcut version of the iconic laksa. From night market revelations to chili-induced tears, this episode brings the heat and humor while teaching you how to create a bowl of comfort that would make any Malaysian grandmother proud (well, almost). His market tales and spice adventures perfectly complement this quick but authentic-tasting recipe.

Ingredients: Base:

• 200g laksa paste
• 2 tbsp oil
• 4 garlic cloves, minced
• 2 inches ginger, grated
• 2 lemongrass stalks, bruised
• 2 cans coconut milk
• 4 cups chicken stock
• 2 tbsp fish sauce

Proteins:

• 500g chicken thigh, sliced
• 16 large prawns, peeled
• 200g hokkien noodles
• 200g rice noodles

Garnish:

• 2 cups bean sprouts
• 1 bunch each: Vietnamese mint, regular mint, coriander
• 4 lime wedges
• Fried shallots
• Sambal oelek to taste

Instructions:

1. Fry laksa paste, garlic, ginger, lemongrass in oil
2. Add coconut milk and stock, simmer 10 minutes
3. Add chicken, cook 5 minutes
4. Add prawns, cook 3 minutes
5. Cook both noodles separately, divide into bowls
6. Pour over soup and proteins
7. Top with garnishes, serve with sambal

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