Chicken laksa – Food & Home Magazine

Ingredients

• 1,2L chicken stock
• 30ml (2 tbsp) sunflower oil
• 300g chicken breast fillets, sliced into thin strips
• 100g Thai red curry paste
• 300ml coconut milk
• 4 lime leaves, finely sliced
• 10ml (2 tsp) fish sauce
• 200g vermicelli noodles
• 200g tofu, divided into 4 portions
• 2 spring onions, finely sliced
• 30ml (2 tbsp) fresh mint, roughly chopped
• salt and freshly ground black pepper, to taste
• <h3>TO SERVE</h3>
• red chilli, sliced
• spring onions, sliced
• lime wedges