Laksa!

Despite being one of my favorite take away lunches, I'd never cooked a laksa myself until last night.

I made a slight change to Bill's recipe by adding a chicken breast to the prescribed Silken Tofu, and a couple of unintentional changes in neglecting to add the chilli and spring onion.

First up I butterflied the chicken breast, which was nearly half a kilo, and cooked it in the pan. While that was underway, I added the vermicelli to a bowl of boiling water and soaked for a few mins before draining and placing in our bowls over some bean sprouts.

Next, I added the Ayam Laksa paste to the saucepan the vermicelli had been removed from and heated for while until fragrant. In went about 750ml of chicken stock along with the coconut milk, followed by the bok choy and tofu. After a few minutes the soup was looking a little anemic, so I added the rest of the jar of Laksa paste to give it some colour.

I sliced the chicken, laid it over the vermicelli and bean sprouts, then ladled the Laksa on top.

Definitely a dish I will be cooking again - yum!!