Chicken Laksa - cooking recipe

Ingredients

2 None large chicken breasts
2 oz rice noodles, cooked according to package instructions
1/4 cup laksa paste
1 stalk lemongrass, finely chopped
3 cups chicken stock
1 2/3 cups coconut milk
2 None sweet potatoes, peeled, chopped
1 head broccoli, cut into florets
1 tbsp fish sauce
2 tsp brown sugar
None None chopped chili, bean sprouts, fresh mint and lime wedges, to serve

Preparation

Half-fill a large saucepan with water. Bring to a rapid simmer over medium heat. Add chicken, ensuring it is just submerged. Reduce heat to low and simmer very gently for 8-10 mins. Remove chicken and slice thinly.
Meanwhile, in a large saucepan, cook laksa paste and lemongrass over high heat for 2-3 mins, stirring often. Add chicken stock, coconut milk and sweet potatoes. Bring to a boil then reduce heat to medium and simmer for 6-8 mins. Add broccoli and cook for 2-3 mins, until just tender. Remove from heat and stir in fish sauce and sugar.
Distribute noodles and chicken between serving bowls. Ladle vegetables and soup over bowls. Top with chili, bean sprouts and mint. Serve with lime wedges.