Bean curd and chicken laksa


  • 250g Chang’s vermicelli rice noodles
  • 1 1/2 tablespoons peanut oil
  • 3 chicken breast fillets, thinly sliced
  • 1/2 cup laksa paste
  • 4 cups chicken stock
  • 3 teaspoons grated brown sugar
  • 1 tablespoon fish sauce
  • 2 cups Ayam coconut milk
  • 6 fried bean curd puffs, thickly sliced
  • 1 bunch bok choy, thinly sliced
  • 1 cup beansprouts, trimmed
  • 1 Lebanese cucumber, peeled, cut into thin strips
  • 1/2 cup mint leaves
  • 1 lime, cut into wedges

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Category: Chicken Soups Recipes