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Heat the oil in a large frying pan/wok over medium heat. - Add the onion and cook for 2 minutes. - Add the garlic and cook for a further 3 minutes, stirring occasionally. - Add the ginger, lemon zest and prawns paste and cook for 1 minute, stirring to dissolve the prawns paste. -Add the stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind puree and salt. - Stir to combine and bring to the boil. -Reduce heat to a rolling simmer and cook uncovered for 6 minutes. -While the Laksa simmers soak the noodles in boiling water for 10 minutes -Add the prawns and Chicken to the broth and cook a further 4 minutes. -Drain the noodles and place equal amounts in 4 bowls. -Top with equal amounts of beansprouts, spring onion, coriander and chilli. - Ladle the Laksa broth into the bowls and serve immediately. -- Yummy !!! --