Delicious creamy chicken and tofu soup.
1-2 Tbsp 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 Tbsp lime juice
1 Tbsp fish sauce
1 tsp brown sugar
4 tofu puffs, sliced
bean sprouts, trimmed, to serve
green onions, finely chopped, to serve
coriander leaves, to serve
1. In 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. Bring to a simmer. Add the chicken and cook for 5 minutes or until just cooked through.
2. 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.
3. Stir the lime juice, fish sauce and brown sugar through the laksa mixture. Add the tofu.
4. Divide noodles between large serving bowls. Pour over the chicken laksa mixture and top with bean sprouts, green onion and coriander. Serve immediately.
''The heart, like the stomach, wants a varied diet.''- Gustave Flaubert