Quick Chicken Laksa by Bbc Food

Ingredients

• 1 large (or 2 small) Chicken breast
• 2 Free-range eggs
• 200g/7oz Dried vermicelli noodles
• ¼ Cucumber, cut into very thin matchsticks
• Handful Fresh mint leaves, chopped
• Handful Fresh coriander leaves, chopped
• 1 Thai red chilli, cut in half
• 1 Lime, cut into wedges
• 1 tbsp Vegetable oil
• 3–4 tbsp Shop-bought red curry paste or laksa paste
• 200ml/7fl oz Chicken stock
• 400ml tin Coconut milk
• 1 tbsp Fish sauce
• 1 tsp Light brown sugar
• Pinch Salt
• Pinch Black pepper

Instructions

1. Bring a large saucepan of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for a soft, jammy yolk. Immediately transfer the cooked eggs to a bowl of ice-cold water to stop the cooking process; set aside.
2. To prepare the soup base, heat the vegetable oil in a separate saucepan over medium-high heat. Add the curry paste (or laksa paste) and fry for 2-3 minutes, stirring continuously, until the paste becomes fragrant and the oil turns a distinct reddish hue.
3. Stir in the chicken stock, full-fat coconut milk, fish sauce, and brown sugar. Season with a pinch of salt and black pepper. Stir well to combine, then cover the saucepan with a lid and bring the mixture to a gentle boil.
4. Once boiling, carefully add the whole chicken breast(s) to the simmering soup. Replace the lid and reduce the heat to medium-low. Allow the chicken to poach gently for 10-12 minutes, or until it is cooked through and no longer pink in the center.
5. While the chicken is poaching, place the vermicelli noodles in a large heatproof bowl. Boil 1 litre (about 4 cups) of fresh water in a kettle and pour it over the vermicelli, ensuring the noodles are fully submerged. Let them soak according to package directions, typically 5-7 minutes, until tender but still slightly firm. Drain the noodles thoroughly just before serving.
6. Carefully remove the cooked chicken breast from the soup and transfer it to a clean plate. Keep the soup warm over a very low heat. Once the chicken is cool enough to handle, use your hands or two forks to shred the chicken into bite-sized chunks.
7. Divide the drained vermicelli noodles evenly between two large serving bowls. Top each noodle portion with the shredded chicken. Ladle the hot soup over the chicken and noodles until the vermicelli is just covered.
8. Peel the cooled eggs and carefully cut each in half lengthwise. Add the egg halves to each bowl. Finally, garnish generously with the fresh cucumber matchsticks, chopped mint leaves, chopped coriander leaves, and the halved Thai red chilli. Serve immediately with lime wedges on the side for squeezing.