Boil 1 litre of water, then blanch the prawns for 3 to 6 minutes until they turn pink.
Peel and devein the cooked prawns and set aside, keeping the heads and shells to cook the laksa stock.
In the same pot that was used to blanch the prawns, add in the laksa paste and stir until well-combined. Then add in the chicken breast meat and poach the chicken in the laksa paste mixture.
Once cooked, remove the chicken meat and set aside until it is cool enough to shred into pieces.
Add the prawn heads and shells into the pot and simmer the mixture on low heat for 30 minutes.
After that, strain the mixture to remove those chunky laksa spices as well as prawn heads and shells.
Once strained, bring the mixture to a boil then add in coconut milk and cook for another 5 minutes.
Taste and season with salt. The laksa soup is ready.
In separate pots, blanch the bean sprouts (1 minute) and rice vermicelli (10 minutes or as per package instruction) respectively in boiling water. When cooked, drain the bean sprouts and set aside. Place the rice vermicelli in a cold bath so it remains chewy and doesn’t become soggy, make sure to drain it well before serving.
Make an omelette with 2 eggs then slice it into thin shreds.
Place the rice vermicelli in a bowl, top it with the prawns, shred chicken meat, sliced omelette, sliced red chillies and chopped coriander before pouring in the laksa soup.
Squeeze in some calamansi/lime juice and it is ready to be enjoyed!