Chicken laksa

Laksa

1 Tbsp	Canola oil
120 g	Noodles, Rice stick
1 packet	Laksa paste, (Singapore spice paste) (Main)
1 ½ cups	Chicken stock
400 g	Coconut milk, light (can)
300 g	Chicken breasts, skinned & boned, thinly sliced (Main)
1	Kaffir lime leaf, julienned
½ cup	Vietnamese mint leaves, loosley packed
½ cup	Fresh coriander, loosley packed

Topping

1	Carrot, julienned and blanched
1 cup	Bean sprouts, or snow pea sprouts
1	Lime, cut into wedges
1 to garnish	Vietnamese mint leaves
1 to garnish	Fresh coriander

Directions

1. Cook the noodles according to the instructions on the pack.
2. Heat the oil in a saucepan and stir in the spice paste.
3. Add the chicken stock and coconut milk and bring to the boil.
4. Simmer for five minutes. Add the chicken and kaffir lime.
5. Poach for three to four minutes. Add the Vietnamese mint and coriander.
6. Place the drained noodles in four deep serving bowls.
7. Add the soup, chicken and topping ingredients.