Directions

To Cook

1. Boil chicken for 2 mins or until cooked. Remove and shred strips. Set aside.
2. Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
3. Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
4. Place sprouts in broth and cook for 60 secs. Ladle broth over noodles and chicken until they are covered.
5. Top with bean curd puffs, mint and shallots.