Chicken curry laksa

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 3 chicken drumsticks
• 500 ml chicken stock and 250 ml water
• 1 1/2 tbsp oil
• 2 garlic cloves, 2 cm ginger and 1 lemongrass stalk
• 2 chillies
• 135 g laksa paste
• 400 ml coconut milk
• 2 tsp fish sauce
• 50 g rice vermicelli and 100 g hokkien noodles
• 80 g sprouts and 80 g tofu puffs
• Lime, coriander and chilli sauce to serve

Step-by-step method

1. Simmer chicken in stock and water for about 25 minutes, until tender.
2. Remove skin and bones, shred the meat and reserve stock.
3. Fry garlic, ginger, lemongrass and chillies in oil; add paste and fry for 2 more minutes.
4. Add reserved stock, coconut milk and fish sauce; simmer for 10 minutes. Add tofu and rest covered for 5 minutes.
5. Prepare noodles as directed; divide between bowls with chicken and sprouts, pour over soup and finish with lime and coriander.