120g rice stick noodles
1 tablespoon canola oil
60g packet Singapore laksa spice paste
1 1/2 cups chicken stock
400g can light coconut milk
300g skinned and boned chicken breast, thinly sliced
1 kaffir lime leaf, julienned
1/2 cup each: loosely packed Vietnamese mint leaves, coriander leaves
Topping: 1 carrot, julienned and blanched
1 cup bean sprouts or snow pea sprouts
4 lime wedges
Vietnamese mint and coriander leaves to garnish
Cook the noodles according to the instructions on the pack.
Heat the oil in a saucepan and stir in the spice paste. Add the chicken stock and coconut milk and bring to the boil. Simmer for 5 minutes. Add the chicken and kaffir lime. Poach for 3-4 minutes. Add the Vietnamese mint and coriander.
Place the drained noodles in four deep serving bowls. Add the soup, chicken and topping ingredients. Serves 4.