SERVES 4 D P C Q
3 ¾ cups canned low-fat coconut milk
generous 3 ¾ cup chicken stock
2–3 tbsp laksa paste
3 skinless, boneless chicken breasts, about 6 oz/175 g each, sliced into strips
9 oz/250 g cherry tomatoes, halved
9 oz/250 g snow peas, halved diagonally
7 oz/200 g dried rice noodles
1 bunch fresh cilantro, coarsely chopped
1. Pour the coconut milk and stock into a saucepan and stir in the laksa paste. Add the chicken strips and simmer for 10–15 minutes over gentle heat, or until the chicken is cooked through.
2. Stir in the tomatoes, snow peas, and noodles. Simmer for an additional 2–3 minutes. Stir in the cilantro and serve immediately.