Chicken Laksa with Noodles

Steps

1. Prep Pat chicken dry and dice 3cm. Toss in a medium bowl with ginger, laksa paste and first measure of fish sauce. Cover and set aside to marinate.
2. Cook Cut carrot in half lengthways and thinly slice on an angle; cut broccoli into medium florets; separate bok choy leaves. Heat a drizzle of oil in a large pot or deep fry-pan on medium-high heat. Cook chicken for about 3 minutes until starting to brown. Turn often to ensure even cooking.
3. Combine chicken stock powder and boiling water in a heat-proof bowl. Add to pot/pan with chicken along with carrot and coconut cream. Bring to a simmer and cook for 5-6 minutes, until fragrant and carrots are tender. Add broccoli and bok choy to pot and cook for about 2 minutes, until vegetables are tender and chicken is cooked.
4. While chicken cooks, bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain.
5. Add lemon juice, second measure of fish sauce, soy sauce and mung beans to pot with laksa. Stir to combine and season to taste. Roughly chop coriander leaves and stalks.
6. To serve Divide vermicelli between bowls and top with chicken laksa, coriander and peanuts.