Bring a large saucepan with water to the boil (for the noodles).
Heat a deep pan with 1/2 tbsp oil and 1 tbsp water over medium heat. Add laksa paste (see notes) and cook for 1 minute.
2. Simmer the laksa broth
Pour in coconut milk, 1 1/2 tin water and 1 tbsp soy sauce. Bring to a simmer.
3. Poach the chicken + add greens
Add chicken strips to poach, cover and simmer for 10 minutes.
Trim, rinse and slice pak choy, add to pan as you go to wilt (see notes).
4. Cook the noodles
Add noodles to boiling water and cook for 2-3 minutes or until cooked al dente. Drain and rinse in cold water.
5. Prepare the topping
Julienne carrot, cut 1/2 lime into wedges and chop coriander.
6. Finish and plate
Squeeze in juice from 1/2 lime into laksa, season with more soy sauce if needed.
Serve noodles into bowls and top with chicken laksa broth and a lime wedge. Garnish with carrot, coriander and fried shallots.
Start with adding 1/2 jar of laksa paste at step 1 then increase to your liking at step 2 if you’re worried about the heat.
Quarter pak choy and place into serving bowls with noodles if preferred. You can also dice and add carrot to laksa instead, at step 3.
Chop and add coriander roots to the laksa.
Laksa paste, 1 jar (100g)
Coconut milk, 400g
Chicen stir-fry strips, 600g
Pak choy, 1 bunch
Rice stick noodles, 1 packet (375g)
Coriander, 1 packet
Fried shallots, 1 bag (30g)
From your pantry
Oil (for cooking), soy sauce