Quick Chicken Laksa

• 2 tbsp vegetable or peanut oil
• 3.5 oz firm tofu, drained, cut into 1/3 inch pieces
• 3 oz laksa paste
• 2 cups chicken stock
• 2/3 cup coconut milk
• 2 tsp brown sugar
• 2 tsp fish sauce
• 2.5 oz shredded cooked chicken
• 5 oz green beans, trimmed, sliced
• 6 oz fresh Singapore noodles, soaked in boiling water for 2-3 mins, drained
• 2.5 oz bean sprouts, rinsed
• 1/2 cup fresh cilantro leaves
• 1 None fresh long red chili, thinly sliced
• None None lime wedges, to serve

1. Heat oil in a saucepan over medium heat. Cook tofu, in batches, for 2 mins, or until golden brown. Drain on paper towels. Add laksa paste and cook for 1 min, or until fragrant. Add stock, coconut milk, sugar and fish sauce. Bring to a boil then add chicken, green beans and tofu. Reduce heat and simmer for 2 mins, or until beans are tender.
2. Distribute noodles between serving bowls. Ladle hot soup over top. Garnish with bean sprouts, cilantro and chili. Serve immediately with lime wedges.

vegetable, firm tofu, laksa paste, chicken stock, coconut milk, brown sugar, fish sauce, chicken, green beans, fresh singapore noodles, bean sprouts, fresh cilantro, long red chili, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/32157 (may not work)