20-Minute Chicken Laksa by Nickys Kitchen Sanctuary

Ingredients

• 2 tbsp vegetable oil
• 4 tbsp laksa paste
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised
• 400 ml (14 oz) full-fat coconut milk
• 500 ml (2 cup) chicken stock
• 300g (10 oz) cooked chicken, shredded
• 200g (7 oz) dried rice noodles
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat for 1 minute.
2. Add the laksa paste, minced ginger, and garlic; sauté for 2 minutes until fragrant.
3. Pour in the chicken stock, coconut milk, and add the bruised lemongrass stalk; bring to a gentle simmer for 5 minutes.
4. Add the shredded chicken, fish sauce, and sugar to the pot; cook for 3 minutes until the chicken is warmed through.
5. Prepare the rice noodles according to package instructions in a separate pot of boiling water, then drain
6. Remove the lemongrass stalk from the soup, stir in the lime juice, and serve the broth over the prepared noodles.