600g Free Range Chicken Breast Fillets, thinly sliced
230g laksa paste
3 cups chicken stock
400ml can coconut milk
1 bunch choy sum, trimmed and cut into 5cm lengths
½ cup each fresh coriander, mint and Thai basil leaves, plus extra to serve
125g fresh bean sprouts
1 small red chilli, seeded and thinly sliced
2 tablespoons chopped unsalted peanuts
lime wedges, to serve
Place noodles in a large heatproof bowl, cover with boiling water and leave for 10 minutes. Drain and set aside.
Meanwhile, heat oil in a wok over a medium-high heat. Add chicken and stir fry until cooked. Add laksa paste and stir–fry 30 seconds or until fragrant. Stir in stock, bring to the boil, then add coconut milk and choy sum and simmer 2 minutes. Stir in fresh herbs.
Divide noodles between 4 serving bowls and top with bean sprouts. Pour laksa soup over bean sprouts. Top with chilli, extra fresh herbs and peanuts. Serve with lime wedges.
Vivid citrus and sunny tropical fruit with a hint of grassiness and zesty lemon acidity.