1 x Marion’s Kitchen Laksa, which includes:
1 tbsp vegetable or canola oil
500g (1 lb) thinly sliced chicken
100g (3.5 oz) fried tofu
400g (14 oz) cooked egg noodles
4 hard boiled eggs, halved
100g (3.5 oz) bean shoots
Heat oil in a saucepan over medium heat and fry my LAKSA PASTE for about a minute or until it starts to smell yum.
Now add the creamy COCONUT MILK and 2 cups of water. Bring to a simmer, then add chicken and tofu. Bring back to a gentle simmer and cook over medium-low heat for 5-10 minutes until chicken is cooked.
Divide your cooked noodles among 4 bowls. Ladle your laksa soup over the top of the noodles. Top with eggs and bean shoots. Serve with CHILLI SAMBAL to spice up each bowl to taste. Enjoy!