Spicy Chicken Laksa

Ingredients

Lime

1, cut into wedges

Fresh coriander

1/2 cup, chopped

Red chilli

1, sliced (adjust for heat preference)

Bean sprouts

1 cup

Rice noodles

200g

Chicken stock

4 cups

Coconut milk

1 can (400ml)

Laksa paste

3 tablespoons

Chicken breast

300g, thinly sliced

Instructions

1. Start by slicing the chicken breast into thin strips to ensure even cooking and tenderness.
2. In a large pot, heat over medium heat and add the laksa paste. Sauté for 1-2 minutes until the paste becomes fragrant and the oils begin to separate.
3. Add the chicken strips to the pot and cook, stirring frequently, until the chicken is no longer pink, about 5 minutes.
4. Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld.
5. While the soup is simmering, prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
6. Add the cooked rice noodles and bean sprouts into the pot with the soup. Stir gently to combine and heat through for another 2-3 minutes.
7. Serve the laksa in bowls, garnished with sliced red chilli, fresh coriander, and a wedge of lime for a burst of freshness.