Preparation time -10 minutes Cooking time – 5 minutes Serves – 2
INGREDIENTS 300g chicken breast, sliced ½ jar Lingham’s Malaysian Laksa Curry Paste 1.25L water 2 cups TCC Premium Coconut Cream 150g Hokkien noodles 150g vermicelli noodles 50g bean sprouts, trimmed 6 bean curd puffs, rinsed and squeezed out ½ cup Vietnamese mint ½ cup fried shallots
METHOD Boil chicken for 2 minutes or until cooked. Remove and shred strips. Set aside. Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil. Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken. Place sprouts in broth and cook for 60 seconds. Ladle broth over noodles and chicken until they are covered. Top with bean curd puffs, mint and shallots.