Chicken Laksa

Ingredients

• 2 Tbsp laksa paste

• 400g coconut cream

• 2 cups chicken stock

• 1/2 Tbsp fish sauce

• 1 tsp brown sugar

• 4 boiled eggs, cut in half

• 1 eggplant, diced

• 2 chicken breasts, thinly sliced

• 2 bok choy, chopped

• 1 packet rice noodles

• 200g bean sprouts

• 1/2 cup coriander leaves, chopped

• 1/2 cup mint leaves, chopped

• 50g crispy shallots

• 1 lemon, cut into wedges

Instructions

1. Preheat oven to 220°C.

2. Put laksa paste, coconut cream and stock in a pot. Bring to the boil then lower heat and simmer for 10 minutes. Add fish sauce and sugar.

3. Toss eggplant in olive oil and roast on a lined oven tray for 10 minutes or until golden.

4. When the broth has simmered for 10 minutes, add chicken ad simmer for another 10 minutes.

5. Add bok choy to the broth and cook for 1 minute or until just tender.

6. Place rice noodles in another pot of boiling water, cook for 5 minutes. Stir to prevent sticking. Drain.

7. Place noodles and broth into bowls, top with bean sprouts, coriander, mint, shallots and a squeeze of lemon juice.

Serves 5.