600 gram cooked chicken (half a barbecued chicken)
1/2 cup laksa paste
400 millilitre can coconut milk
1 litre (4 cups) chicken stock
4 kaffir lime leaves, torn
150 gram dried rice noodles
175 gram singapore noodles
125 gram bean sprouts
1 1/2 tablespoon palm sugar, grated
1/4 cup (80 millilitres) lime juice
2 tablespoon fish sauce
100 gram fried tofu puffs, halved
1/2 cup fresh coriander leaves
1/2 cup fresh vietnamese mint leaves
Method
1
Shred chicken and set aside.
2
Drain any excess oil from the laksa paste and discard.
3
In a medium saucepan, combine coconut milk, stock and lime leaves; bring to the boil. Add laksa paste and stir until combined. Simmer 5 minutes.
4
Meanwhile, place noodles in separate bowl and cover with boiling water. Stand until just tender; drain. Divide noodles, half of the sprouts and half of the chicken among the serving bowls.
5
Stir sugar, juice, sauce, tofu and remaining chicken into laksa; simmer 2 minutes or until hot; check the seasoning.
6
Ladle laksa broth over noodles; sprinkle with remaining sprouts and herbs. Serve immediately.