Thai Chicken Laksa

Serves 4

100 g vermicelli noodles
2 tsp cooking oil
4 spring onions (thinly sliced)
1 jar laksa paste
1 litre chicken stock
270 ml can coconut milk (light)
400g skinless chicken breast fillets (thinly sliced)
1 red capsicum (thinly sliced)
200 g green beans (thinly sliced)
1 cup bean sprouts (rinsed)
½ bunch of coriander (chopped)
3 tbsp mint leaves (chopped)
1 lime (quartered)

Place noodles in a bowl. Cover with boiling water. Stand for 10 minutes. Drain

Heat oil in a wok over high heat. Stir-fry white part of onion. Add laksa paste. Stir until fragrant. Add stock and coconut milk. Bring to the boil. Simmer for five minutes.

Add sliced chicken. Simmer for two to three minutes until just tender. Add the capsicum and sliced beans and simmer for one minute. Stir through green part of the onion, bean sprouts, coriander and mint.

Place noodles in four bowls. Ladle soup over. Squeeze a piece of lime into each serving bowl.

This recipe was also published in the August 2017 edition of Border Crossings, the magazine of LCA International Mission.