Chicken or prawn Laksa

Laksa paste:
1 onion
5cm piece fresh ginger
8cm piece glanagal
1 stem lemon-grass
2 cloves garlic,
1 tsp chopped chili
2 Tbs oil
process in food processor or mortar and pestle until fine..

500g chicken breast fillets, cut into cubes or
500g peeled prawns
2 cups chicken stock
100g rice vermicelli or egg noodles, cooked
1 cup light coconut milk
handful snow peas
3 spring onions, sliced
100g bean sprouts
1/2 cup fresh coriander (optional)

Add curry paste to wok and stir over low heat until aromatic, increase heat to medium and add chicken, stir and cook until well coated with the mixture.  Stir in stock and simmer for about 10 minutes.   Just before serving stir in coconut milk, noodles and snow peas. Bring back up to heat and divide between four deep bowls, garnish with spring onion, bean sprouts and coriander leaves.