Quick chicken laksa

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A 15-minute noodle soup with chicken, coconut, spice and fresh herbs.

Serves: 2 people

Preparation time: 15 min

Ingredients

• chicken breast – 250 g
• rice noodles – 150 g
• laksa paste – 2 tbsp
• coconut milk – 200 ml
• stock – 300 ml
• coriander – small handful

Method

STEP 1
Season the chicken and cook it in a very hot pan until coloured and cooked through. Let it rest for a minute before slicing so the juices stay in the meat.
STEP 2
In a second pan, bring the stock to the boil. Add the laksa paste and stir until fully dissolved, then pour in the coconut milk.
STEP 3
Add the noodles and cook until almost tender. Stir in the vegetables and let them simmer briefly so they stay bright and do not go limp.
STEP 4
Taste the broth and adjust with lime juice and a little extra seasoning if needed. The balance in laksa should be creamy, savoury and fresh, not flat.
STEP 5
Slice the chicken, divide the laksa between bowls and place the chicken on top. Finish with coriander and serve with lime wedges.