Easy Curry Laksa Recipe | Simple Home Edit

Ingredients

• 250 g (9 oz) ramen noodles, egg noodles or rice vermicelli noodles
• 2 tbsp olive oil
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs (or breast if you prefer), cut into bite-sized pieces
• 2 tbsp Marion’s Thai Red Curry Paste or laksa paste (see note 1)
• 400 ml (13½ fl oz) coconut milk
• 8 cups (2 litres) chicken stock
• 200 g (7 oz) fried tofu puffs
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 2 cups (180 g) fresh bean sprouts
• Lime wedges
• Store-bought crispy fried shallots
• Spring onion (scallion), finely sliced
• Coriander (cilantro) (optional)
• Sliced fresh long red chilli (optional)