Ingredients
• 200g thin dried rice-stick noodles
• 185g jar Ayam Malaysian laksa paste
• 1/2 small red onion, quartered, thinly sliced
• 1 litre chicken stock
• 2 kaffir lime leaves, torn
• 2 cups shredded cooked chicken
• 165ml can coconut milk
• 1/2 cup beansprouts, trimmed
• 1 small red chilli, thinly sliced
• 1 Lebanese cucumber, halved crossways, cut into thin matchsticks
• 1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
• Fresh coriander leaves and lime halves, to serve
Method
1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.
2. Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.
3. Add chicken. Cook for 5 to 10 minutes or until heated through. Remove from heat. Remove and discard lime leaves. Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime halves.
