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Ingredients

250g vermicelli noodles
1 tablespoon coconut oil
1/4 cup laksa paste
3 cups (750ml) chicken stock
400ml coconut milk
500g Lilydale Free Range Chicken breast stir fry strips
1 small head broccoli, cut into florets
200g cherry tomatoes, halved
1 teaspoon caster sugar
1 tablespoon fish sauce
150g snow peas, halved diagonally
150g firm tofu, cut into 3cm cubes
Bean sprouts, to serve
Sliced chilli, to serve
Thai basil, to serve

Method

Step 1 Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until tender. Drain.
Step 2 Heat oil in a large wok over medium heat. Add laksa paste and stir fry for 1 minute or until fragrant. Add the chicken stock and coconut milk and bring to a boil. Add the chicken, broccoli, cherry tomatoes, sugar and fish sauce and reduce heat to low.
Step 3 Simmer for 4 to 5 minutes or until chicken is cooked through. Add the snow peas and tofu and cook for a further 5 minutes or until the beans are tender.
Step 4 To serve, divide the noodles between 4 bowls and spoon over the laksa. Top with bean sprouts, chilli and Thai basil or coriander.

Tofu and chicken laksa

How to make Tofu and chicken laksa

Ingredients

Method