Chicken Laksa

• 1/2 BBQ Chicken (roughly shredded)
• 1 cup Vermicelli Noodles
• 1/3 cup Laksa Paste
• 1 cup Fresh (or canned) Bean Sprouts
• 1/3 cup Bamboo Slices
• 1 tbsp Vegetable oil
• 2 tbsp Fresh Coriander Leaves
• 370 ml Light Coconut Milk
• 3 cup Chicken stock
• 1/2 Cucumber (finely sliced)
• 1 tbsp Palm Sugar or Brown Sugar
• 1/2 Lime (cut into wedges)
• 2 Shallots (sprigs not bunches)
• 2 tsp Fried Shallot (optional)

1. In a large frypan or wok, heat up the oil until very hot
2. Add laksa paste and fry for roughly 30 seconds or until fragrant.
3. Add sugar and chicken stock and bring to the boil.
4. Meanwhile put Vermicelli noodles in a heat resistant bowl and pour boiling water over the noodles so they are covered with the water.
5. Cover and let it sit in the water while you finish the Laksa.
6. Once then stock, sugar and laksa paste have come to a boil add the chicken, coconut milk, bamboo and bean sprouts and turn it down to a medium heat and cook for a further 5 mins.
7. Once the laksa is done, drain the noodles and devide them into bowls and ladle in laksa mixture.
8. Top with cucumber, coriander,shallots and a wedge of lime.
9. I also like to garnish with some some fried shallots to add a cruchy texture!

chicken, vermicelli noodles, laksa paste, sprouts, vegetable oil, fresh coriander leaves, light coconut milk, chicken stock, cucumber, sugar, shallots, shallot

Taken from cookpad.com/us/recipes/346333-chicken-laksa (may not work)