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Lighter Chicken Laksa

Created by ImPat on December 22, 2018

75 grams dried rice vermicelli
1 1/2 tablespoon laksa paste (or gluten-free laksa paste)
2 teaspoons chicken bouillon granules (sodium-reduced)
250 ml water, boiling (1 cup)
185 ml coconut milk (3/4 cup light)
300 grams boneless skinless chicken breasts ( fillet, trimmed of fat, thinly sliced)
136 grams cherry tomatoes (8 tomatoes, halved)

Step 1: Put noodles in a small heatproof bowl and cover with boiling water and then set aside for 10 minutes or until noodles soften and then drain well and divide between serving bowls.
Step 2: Meanwhile, put laksa paste, stock powder, water and coconut milk in a medium saucepan over a medium heat and stir to combine bringing to a simmer and then add chicken, tomato, carrot and beans and cook for 6-7 minutes or until chicken is just cooked.
Step 3: Stir in brown sugar. and then using a ladle, spoon laksa mixture over noodles and top with bean sprouts, coriander and mint leaves and serve with lime wedges.