Ingredients
2 tablespoons vegetable oil
200g curry laksa paste*
2 tablespoons sugar
1 tablespoon fish sauce
1 can coconut milk
1 cup water
200g rice stick noodles
1 chicken breast, sliced into bite-sized strips
4 squares of fried tofu
2 handfuls bean sprouts
Lemon or lime
Fresh coriander leaves to finish
1 tablespoon fried shallots
**Good laksa paste and fried shallots can be bought from Asian grocers and some supermarkets.
Method
In a wok or medium saucepan, heat the oil and fry the laksa paste for five minutes. Add the sugar, fish sauce, coconut milk and water, stir to combine and bring to the boil. Reduce the heat and simmer for about 10 minutes.
Meanwhile, bring a medium pot of water to the boil and cook the rice noodles for a few minutes until soft. Drain and rinse under cold water. Taste the laksa broth, and if it needs more salt just add a little fish sauce. Alternatively, it can be thinned with a little water. Now add the chicken to the laksa and cook for a few more minutes, until the chicken is cooked through.
To serve
In individual serving bowls, divide the rice noodles, tofu and bean sprouts and pour over the laksa broth and chicken. Finish with a squeeze of lemon or lime, the coriander leaves and a sprinkle of fried onions.
