Joseph's Chicken Laksa

Serves

4

Ingredients

• 1 packet Trident Rice Vermicelli

• 1 packet Trident Singapore Noodles

• 2 fresh limes

• 1 teaspoon vegetable oil

• 1 jar laksa paste, or to taste

• 400ml can Trident Coconut Milk

• 2 cups chicken stock

• 1 tablespoon Trident Stir-Fry Fish Sauce

• 1 pack fried tofu, cut into cubes

• 4 chicken thighs, sliced into thin strips

• Fresh chilli

• 1 bunch coriander

• 1 packet bean sprouts

• Fried shallots

Instructions:

• Divide Trident Rice Vermicelli and Trident Singapore Noodles evenly into 4 bowls. Submerge in boiling water and cover.

• Leave for 10 minutes and then drain. Option - add a few slices of lime to water for extra flavour.

• Heat wok, add vegetable oil and jar of laksa paste, and simmer for a couple of minutes.

• Add Trident Coconut Milk and chicken stock. Bring to boil. Add Trident Stir-Fry Fish Sauce, tofu, chicken thighs and fresh chilli. Simmer all ingredients for
  15 minutes (do not reduce liquid).

• Divide ingredients into four bowls. Garnish each with fresh coriander, a handful of bean sprouts, fried shallots and a squeeze of fresh lime.