Chicken Laksa Soup
Serves 4
Ingredients
- 1 tablespoon peanut oil
- 100g Laksa Paste
- 750ml (3 cups) chicken stock
- 500ml (2 cups) coconut milk
- 500g packet fresh Hokkien noodles
- 2 single chicken breasts*, steamed and sliced
- 1 packet bean sprouts
- 4 spring onions, diagonally sliced
- 1/2 cup Vietnamese mint leaves
- 1/2 cup coriander leaves
- Fried onions, to serve.
Method
- Heat the peanut oil in a wok over medium heat. Add the laksa paste and stir-fry for about 1-2 minutes until fragrant.
- Add the chicken stock and coconut milk, and stir to combine. Bring to the boil, then decrease heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Meanwhile, soak the noodles in a large bowl of boiling water for about 3 minutes and drain. Divide the noodles among serving bowls and place chicken on top. Ladle over the hot soup.
- Garnish with the bean sprouts, spring onions, Vietnamese mint leaves, coriander and fried onions.