Ten minutes is all you need to make a hot and spicy laksa, perfect any time of year - add extra chilli for a fiery kick.
2 tsp peanut oil
3-4 tbsp laksa paste
2 x 270ml cans coconut milk
3 cups chicken stock
3 chicken breast fillets, cut into strips
1 kaffir lime leaf
2 x 450g packets rice noodles
1 cup bean sprouts
2 green onions, sliced diagonally
1 unpeeled lebanese cucumber, halved lengthways, seeds removed and sliced
1/2 cup firmly packed coriander leaves
Heat oil in a large wok over a low heat and add laksa paste. Stir for 2-3 minutes until aromatic.
Add coconut milk and stock and bring to the boil. Add chicken and kaffir lime leaf and cook for about 4-5 minutes until chicken is tender.
Meanwhile place noodles in a large heatproof bowl and pour over boiling water to cover. Rest for 2 minutes then drain.
Place noodles in 4 serving bowls, spoon over chicken mixture and garnish with bean sprouts, green onion, cucumber and coriander leaves.