This Laksa beats any takeaway!

You’ll need: Perfect dish for a pressure cooker if you own one. Otherwise a large pot will do.

600g chicken breast

400ml Coconut milk (make sure the coconut milk has a high percentage of coconut kernel extract, I personally buy 89% for a creamier result)

1 litre Chicken broth (can use stock however broth gives a creamier result)

185g jar Malaysian laksa paste

100g rice noodles

2 carrots

300g bok choy

2 tbsp tapioca flour

Method: Chop chicken into small pieces. Toss chicken in flour. Add laksa paste to pot and cook for a couple of minutes. Add chicken and stir until fully coated with the paste. Pour in coconut milk and broth. Stir until simmering. If using pressure cooker, pressure cook for 20 minutes. If using pot, cook until chicken is cooked and tender (about 30 minutes).

In the meantime chop carrots and bok choy up into small pieces. Do not cook.

Cook rice noodles. Drain noodles, add to bowls. Top noodles with chicken laksa, carrots and bok choy.