A delicious gourmet dish, perfect for those chilly nights.
Bring a full kettle to the boil.
Place rice noodles in a large bowl. Pour over boiling water and leave to soak until soft and cooked through, about 5–7 minutes. Drain and divide between serving bowls.
Heat oil in a medium fry-pan or wok on medium heat. Fry chicken until lightly browned, about 2 minutes then add shallot, garlic and ginger and cook for a further for 2 minutes. Add laksa paste and a few tablespoons of coconut milk, and fry until fragrant, 1–2 minutes.
Add tomatoes and remaining coconut milk and reduce heat to a gentle simmer. Cook for a further 5 minutes until chicken is cooked through.
Ladle hot laksa broth and contents over the noodles. Top with bean sprouts, spring onion, carrot, chilli and coriander. Serve with a wedge of lemon to squeeze over just before eating.
Recipe provided by Nadia Lim
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