Chicken Laksa

Pour boiling water over the rice noodles (250 g) and leave for 5-7 minutes until soft, then drain, rinse with cold water and divide among four bowls.

Cut the chicken breast (400 g) into pieces 1.5-2 cm thick.

Finely grate the garlic (2 cloves) and ginger (20 g), peel the tough outer layer off the lemongrass stalk (1 stalk) and thinly slice the white part.

Heat the oil (2 tbsp) in a saucepan over medium heat, sauté the garlic, ginger and lemongrass for 1 minute until fragrant, add the laksa paste (3 tbsp) and cook for another 2 minutes, stirring constantly, until the oil starts to separate from the paste.

Pour in the chicken stock (700 ml) and coconut milk (400 ml), stir and bring to a boil.

Add the chicken breast, reduce the heat to low and simmer for 10-12 minutes until the chicken is cooked through.

Season with fish sauce (1 tbsp) and brown sugar (1 tbsp), add the fried tofu (150 g) and heat through for another 3-5 minutes.

Remove from the heat, add the juice of half a lime (1 pc), stir and adjust the seasoning if needed to balance the salty-sour-sweet taste.

Pour the hot broth with chicken and tofu over the noodles in the bowls, then top with bean sprouts (100 g), chopped cilantro (20 g) and slices of the remaining half lime.