Quick Laksa

Cook Time 25 minutes

Servings 2

Ingredients

1 tbsp vegetable oil

185 jar of laksa paste

270ml coconut milk

500ml chicken stock

200ml water

200g skinless chicken breast

1 tsp fish sauce

2 kaffir lime leaves, shredded

1 lime, juiced

150g fried tofu puffs, halved

100g dried thin rice vermicelli

3 spring onions, julienned

1 large handful of coriander leaves

1 large handful of bean sprouts

1 lime, cut into quarters

Method

Heat oil in a large pot over a medium heat and add the laksa paste. Fry for 3-4 minutes or until fragrant and it starts to split. Add the coconut milk, chicken stock and water and bring to the boil. Then turn down and simmer for 5 minutes before adding the chicken breast and poaching for 8-10 minutes.

Remove chicken from the broth and set aside to cool a little. Add the fish sauce, kaffir lime leaves and lime juice to the broth and continue to simmer while you slice the chicken.

Prepare the noodles according to packet instructions.

To serve, divide cooked noodles into 2 large bowls. Add the shredded chicken and tofu, then ladle over the broth. Garnish with spring onions, coriander, bean sprouts and lime.