1-2 tablespoons store-bought laksa paste 4 cups (1 litre) chicken stock 400ml can coconut cream 2 chicken breast fillets, trimmed and thinly sliced 200g vermicelli noodles 1 tablespoon lime juice 1 tablespoon fish sauce 1 teaspoon brown sugar 4 tofu puffs, sliced bean sprouts, trimmed, to serve green onions, finely sliced, to serve coriander leaves, to serve

Preparation

1. Place a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 1 minute or until fragrant. Stir in chicken stock and coconut cream.
2. Bring to a simmer, add the chicken and cook for 5 minutes or until just cooked through.
3. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Stand for 3-4 minutes or until softened. Drain and set aside.
4. Stir the lime juice, fish sauce and brown sugar through the laksa mixture. Add the tofu.
5. To serve, divide noodles between large serving bowls. Pour over the chicken laksa mixture and top with bean sprouts, green onion and coriander. Serve immediately.