The ultimate comfort food. This recipe uses reduced fat coconut milk and I try to buy the can with the lowest fat per 100gm (you’ll need to read the labels as there can be HUGE discrepancies between brands). I usually make a whole batch of red curry paste and store it for 3 months. You can cheat and use store bought Laksa paste if you prefer… You can easily turn this into a prawn laksa, Substitute chicken for 500gm prawns (peeled and deveined, cook for 3 minutes only.)

Ingredients (Serves 4)

60 grams rice vermicelli noodles
1 tablespoon vegetable oil
3 tab laksa paste
2 1/2 cups chicken stock
400 grams chicken breast fillet, thinly sliced
100gm shiitake mushrooms, sliced
1 cup (250ml) reduced-fat coconut milk
100gm bok choy (or any other vegetable you prefer)
2 kaffir lime leaves, shredded
1/2 cup coriander, torn
50 grams bean sprouts
Sliced cucumber, red chilli, lime wedges and fish sauce, to serve (optional)

To prepare

Prepare the noodles according to the instructions on the packet.
Heat the oil in a large saucepan over medium heat. Add the paste and cook, stirring, for 2 to 3 minutes or until fragrant.
Pour in the stock and bring to the boil, then reduce heat and simmer for 5 minutes.
Add the chicken, mushrooms and coconut milk, and simmer for 5 minutes or until chicken is just cooked.
Add the bok choy, lime leaves and noodles. Cook for a further 2 minutes until bok choy is slightly wilted.
Divide the laksa, coriander and bean sprouts among four bowls and top with cucumber, chilli, lime juice and drops of fish sauce. Go easy on the salt!