Chicken Laksa

Ingredients :

• 1 tbsp oil
• 2-3 tbsp ready-made laksa paste
• 2 x 270ml cans coconut milk
• 3 cups chicken stock
• 600g chicken thigh fillets, cut into bite sized pieces
• 250g dried rice vermicelli noodles
• 8 fried tofu puffs, cut in half on the diagonal
• 125g bean sprouts
• 1 Lebanese cucumber, cut into short, thin strips
• 100g firm tofu, sliced into 8 pieces
• 4 tspn chili jam
• ¼ cup fresh Vietnamese mint leaves

Preparation and Cooking Instructions

1. Heat the oil in a wok or heavy-based pan. Cook the paste over medium heat for 2-3 minutes or until fragrant.
2. Add the coconut milk, stock and chicken, bring to the boil, then reduce the heat and simmer for 15 minutes, or until the chicken is cooked.
3. Bring a large pan of water to the boil. Add the noodles and cook until tender. Drain and divide among 4 deep bowls. Divide the tofu puffs and half the bean sprouts into each bowl and ladle in the soup.
4. Garnish with the remaining sprouts, cucumber, tofu, chili jam and mint leaves. Serve with lime wedges.