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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
- 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.