Heat a saucepan over medium-high heat with 3 tbsp oil. Slice onion and coriander stems, chop garlic. Wedge tomato and crush lime leaves. Add to pan as you go. Stir in 2 tsp cumin and 2 tsp turmeric. Cook for 4 minutes, or until softened.
2. Add the chicken
Halve chicken breasts lengthways and add to pan.
3. Add coconut milk + simmer
Pour in coconut milk, 2 1/2 cups water. Add crumbled stock cube, 2 tbsp fish sauce and 1 1/2 tbsp sugar. Semi cover and simmer for 8-10 minutes, or until chicken is cooked through.
4. Prepare the garnishes
Bring a full kettle of water to boil. Trim and slice snow peas, slice capsicum. Roughly chop coriander leaves. Remove chicken from broth and shred using two forks.
5. Prepare the noodles
Drain noodles from the packets. Place in a bowl and cover with boiling water for 1 minute. Drain and rinse.
6. Finish and plate
Season laksa to taste with fish sauce and sugar if needed. Divide noodles and laksa among bowls. Top with chicken and fresh garnishes.
We used coconut oil and palm sugar for this dish for a more aromatic flavour.
Serve with spare lime if you have some.
Brown onion, 1/2 *
Coriander, 1 packet
Kaffir lime leaves, 2 x doubles
Chicken breast fillet, 300g
Coconut milk, 400ml
Snow peas, 1/2 bag (125g) *
Red capsicum, 1
Konjac noodles, 2 packets
From your pantry
Oil (for cooking), ground turmeric, ground cumin, fish sauce, stock cube (1), sugar (of choice), garlic (2 cloves)