- Boil chicken for 2 mins 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 secs. Ladle broth over noodles and chicken until they are covered.
- Top with bean curd puffs, mint and shallots.