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150 g dried medium rice stick noodles
1 tbsp vegetable oil
½ cup laksa paste
2 tsp ground turmeric
500 g chicken breast fillets, thinly sliced
4 fresh kaffir lime leaves
400 ml can coconut milk
4 cups chicken stock
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
bean sprouts, to garnish
red chilli, sliced, to garnish
cucumber, cut into matchsticks, to garnish
coriander, leaves only, to garnish
Lime wedges, to serve
- Cook noodles according to packet directions. Drain. Cover to keep warm.
- Meanwhile, heat oil in a large wok over a medium heat. Add paste and turmeric. Stir-fry for 1 to 2 minutes, or until fragrant.
- Add chicken and leaves. Stir-fry for 2 minutes. Add coconut milk and stock. Bring to boil. Simmer gently for 3 minutes, or until chicken is cooked. Remove from heat. Stir in sauce, juice and sugar.
Divide noodles evenly among bowls. Spoon over chicken mixture. Garnish with sprouts, chilli, cucumber and coriander. Serve with lime wedges.