Chicken Laksa Soup is a good, spicy, filling soup. and it is the only soup I can make that my family will accept as a meal we love the Thai flavours of lime, coriander, fish sauce and coconut

Ingredients 

250g Chang's dried rice vermicelli noodles

1/2 cup laksa paste (see tip)

400ml can coconut milk

2 cups chicken stock

1/2 large barbecued chicken, skin and bones removed, meat shredded

150g snow peas, trimmed, thinly sliced

Method 

Place noodles in a large heatproof bowl. 

Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.

Heat a wok or large saucepan over medium heat. Add laksa paste. Stir-fry for 1 minutes or until fragrant. 

Add coconut milk and stock. Bring to the boil. Add chicken and snow peas. Reduce heat to low. 

Simmer for 2 to 3 minutes or until snow peas are bright green and tender.

Divide noodles between bowls. Spoon over coconut milk mixture. Top with beansprouts. Serve.