Adapted from Taste.com.au
7 oz thin dried rice-stick noodles
6.5 oz Ayam Malaysian laksa paste (this will seem like A LOT, it is, and it is delicious)
1/2 small red onion, quartered, thinly sliced
4 cups chicken stock
2 kaffir lime leaves, torn (I have a hard time finding these, the dish is fine without them, if slightly less authentic)
2 cups shredded cooked chicken (rotisserie works great, blend of light and dark meat)
2-4 cups mushrooms
1 can coconut milk (14.5 oz)
1/2 cup beansprouts, trimmed
1 small red chilli, thinly sliced
1 Lebanese cucumber, halved crossways, cut into thin matchsticks
1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
Fresh cilantro, to serve
Lime halves, to serve
1. Place noodles in a large heatproof bowl. Cover with boiling water. Let stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.
2. Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.
3. Add chicken and mushrooms. Cook for 5 to 10 minutes or until heated through and mushrooms just softened. Remove from heat. Remove and discard lime leaves (if using). Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chili, cucumber, pineapple and coriander. Serve with lime halves.
Swap chicken broth for veg broth and make sure the curry paste you find does not contain shrimp paste as many do.
Swap chicken for fried tofu, broccoli, bell pepper or any other vegetable of choice. Add in at the same time as stock to cook for 10+ minutes in curry broth.