Ingredients:

  • 1 can coconut milk
  • 1 sachet Freja Instant Chicken Bone Broth
  • 600g cooked chicken
  • 4 portions of vermicelli noodles
  • 300g beansprouts 
  • 5 cloves of garlic
  • 1 stalk of lemongrass (woody bits removed)
  • 1-2 red chillies (plus extra for garnish)
  • 2 thumb size pieces of ginger
  • 1 jar of laksa paste (check packet instructions in case less is needed)
  • 2 tbsp fish sauce 
  • Handful of coriander
  • 3-6 tbsp crispy onions 
  • Juice of 1/2 lime plus lime for garnish

Method

  1. Blend together the lemongrass, garlic, ginger and chilli to form a paste.
  2. Fry this off on a medium heat in a couple of tablespoons of neutral oil for 2 minutes.
  3. Stir in the laksa paste, coconut milk, Freja instant bone broth and 1 litre of water. Stir well to combine and leave to bring to the boil on a medium heat.
  4. In a large heatproof bowl add your noodles, cover with boiling water and leave to sit for 8-10 minutes to soften.
  5. Once the broth has come to the boil add the fish sauce, lime juice and season to taste with salt. 
  6. Drain the noodles and separate across bowls with the cooked chicken and beansprouts. 
  7. Ladle the broth into the bowls and garnish with coriander, fresh chilli, lime and crispy onions.