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This is our version of Chicken Laksa, lovely.

• 1 liter (about 2 pints) chicken (or vegetable) stock
• 2 tsp vegetable or sesame oil
• 400 g (14oz) chicken cut into thin strips
• 210 g jar (7.4oz) Malaysian laksa paste (or a good thai/vietnamese red curry paste)
• 400 ml can (1 1/2 c) coconut milk
• 2 kaffir lime leaves, shredded
• 250 g (8.5oz) rice vermicelli noodles
• 150 g (5oz) fried, diced tofu puffs
• 4 spring onions
• 1 c bean sprouts
• 2 tbsp Vietnamese mint
• l lime to serve

Bring stock to a boil.

Heat oil and brown chicken. Add laksa paste and cook for 1 min. Add stock, coconut milk and lime leaves. Bring to a boil, then reduce heat and simmer for about 10 min. Place noodles in bowl and cover with boiling water. Soak for 5 minutes, drain and divide among 4 soup bowls, followed by tofu and spring onion. Spoon the soup into the bowls and add bean sprouts and mint. Add a squeeze of lime to serve. This is a great recipe to make vegetarian too, just don’t use the chicken obviously and use veggie stock. If you can do seafood, it is also divine with prawns/shrimp.

Original recipe adapted from: Fast soups, Womans weekly book, by Susan Tomney.