Chicken laksa

Instructions

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1 Put vermicelli noodles in a large heatproof bowl, cover with boiling water and leave to soak for 3 minutes. Drain and set aside.

2 Spray a large wok (or saucepan) with olive oil and set over medium heat. Add onion and stir until lightly golden. Add laksa paste and stir for 1–2 minutes, or until fragrant. Add chicken and cook, stirring, for 2-3 minutes, or until slightly golden. Add stock, coconut milk, fish sauce, sugar, lime leaves, sliced ginger and 2 cups water and stir well.

3 Increase heat to high and bring mixture to the boil. Add carrot to wok. Reduce heat to low and simmer for 5 minutes, or until chicken is cooked through. Add bok choy and snow peas and cook for 1 minute. Remove wok from heat and add lime juice to taste. 4 Divide reserved vermicelli noodles among 4 bowls. Ladle hot laksa over noodles, top with bean sprouts and serve.