- Serves 4
- Preparation Time 10MINS
- Cook Time 10MINS
450g pack Singapore noodles
270ml can coconut milk
1L Campbell’s Real Stock Malaysian Laksa Base
400g chicken breast fillet, thinly sliced
1 cup bean sprouts
To serve (optional): 60g fried tofu puffs, halved
1/2 cup coriander leaves
1/2 cup mint leaves
STEP 1 Soak noodles in boiling water. After 2-3 minutes separate with a fork and drain.
STEP 2 In a medium saucepan, combine coconut milk and Campbell’s Real Stock Malaysian Laksa Base; bring to the boil. Add chicken and simmer for 3-5 minutes or until chicken is cooked through.
STEP 3 Divide the noodles among serving bowls, ladle soup into bowls.
STEP 4 Top with bean sprouts and any additional toppings.