Valcom Laksa paste
400ml TCC coconut milk
300g chicken breast, sliced
Baby bok choy, cut into quaters
250g rice vermicelli noodles
1. Cover vermicelli noodles with boiling water and leave to stand for 5 minutes. Drain and separate into serving bowls.
2. Stir-fry Laksa paste over a low heat until fragrant. Add sliced chicken breast and cook through. Then add coconut milk and 1.5 cups of water and bring to the boil.
3. Add the baby bok choy to the soup and cook for 2 minutes.
4. Serve Laksa soup in noodle bowls and garnish with coriander.
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