Spicy, warm and hearty chicken laksa.
200g (small jar) of good quality laksa paste (from your Thai grocer) I used Por Kwan Laksa Paste
800ml coconut cream (400ml if making for 2 serves only)
500g chicken/vegetable stock
600g chicken breast cut into slices
(Alternatively you can add prawns, beef strips, duck strips).
200g fresh Asian noodles I used a combination of both shoelace/thin and thicker style noodles
1/2 cup bean sprouts if desired
5 thicker spring onions cut finely and fried until they just start to get golden
Handful fresh coriander to garnish
Fresh red chillies to garnish if desired
Black pepper chili paste to garnish on top if you like your laksa spicy
Heat the laksa paste in a large saucepan for a few minutes to release the aroma. Add coconut milk and stock and bring to boil. Add the chicken or the chosen meat/prawns and simmer on reduced heat until cooked.
Place noodles in a large bowl and pour boiling water over to cover. Allow to stand for two minutes to heat through, then drain. Divide drained noodles between serving bowls (bowls should be fairly large and deep), pour laksa and all its ingredients over and garnish with bean sprouts, spring onion and coriander.