Name: This milky chicken and noodle laksa is full of Malaysian flavour!
Cook time: 22 min
Total time: 22 min
Yield: 4
Ingredients: 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

This milky chicken and noodle laksa is full of Malaysian flavour! With chilli, turmeric, lime and coriander, it’s a perfect way to warm up a winter’s night.

Ingredients

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

Method

1.Cook noodles according  to packet directions. Drain.  Cover to keep warm.

2.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.

3.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.