Ingredients
- 1 cup Diced Chicken Breast
- ½ pack Rice vermicelli noodles
- 1 tsp Peanut oil
- 1½ Tbsp Ready-made laksa paste
- 1½ cup Chicken stock
- ½ can Coconut milk
- ½ cup Bean sprouts
- 1½ Tbsp Vietnamese mint fresh, chopped
- ¼ cup Cilantro leaves fresh, chopped
- ½ Red chili seeded and sliced
- Jalapeno for garnish
- Lime wedges
Instructions
- Prepare rice vermicelli noodles according to instructions.
- Heat peanut oil over medium heat. Add laksa paste and fry about 1 minute.
- Stir in stock and bring to a boil. Add coconut milk and simmer for 2 to 3 minutes.
- Add chicken and simmer for 5 minutes.
- Drain noodles and put into bowl with chicken.
- Top bowl with bean sprouts, Vietnamese mint, and cilantro.
- Ladle soup over the noodles and chicken.
- Garnish with chili and serve immediately, with lime wedges and jalapeno.
