Laksa
| 1 Tbsp | Canola oil |
| 120 g | Noodles, Rice stick |
| 1 packet | Laksa paste, (Singapore spice paste) (Main) |
| 1 ½ cups | Chicken stock |
| 400 g | Coconut milk, light (can) |
| 300 g | Chicken breasts, skinned & boned, thinly sliced (Main) |
| 1 | Kaffir lime leaf, julienned |
| ½ cup | Vietnamese mint leaves, loosley packed |
| ½ cup | Fresh coriander, loosley packed |
Topping
| 1 | Carrot, julienned and blanched |
| 1 cup | Bean sprouts, or snow pea sprouts |
| 1 | Lime, cut into wedges |
| 1 to garnish | Vietnamese mint leaves |
| 1 to garnish | Fresh coriander |
Directions
- Cook the noodles according to the instructions on the pack.
- Heat the oil in a saucepan and stir in the spice paste.
- Add the chicken stock and coconut milk and bring to the boil.
- Simmer for five minutes. Add the chicken and kaffir lime.
- Poach for three to four minutes. Add the Vietnamese mint and coriander.
- Place the drained noodles in four deep serving bowls.
- Add the soup, chicken and topping ingredients.