• 1 packet Singapore Laksa SpicePaste©
• 250g (½ lb) chicken thighs
• 440 ml (2 cups) water
• 50g (1.75 oz) Asian Home Gourmet Coconut Cream Powder (mixed with 1½ cups (330 ml) water); or 1½ cups (330 ml) thick coconut milk
• 2 tbsp vegetable oil
• 125g (4 oz) spaghetti, rice vermicelli or egg noodles, cooked according to pack instructions.
• 100 g (3.5 oz) bean sprouts (blanched and drained)

1. Add chicken to boiling water; cover and cook for 20 minutes. Save stock. Debone, shred meat and set aside.
2. Heat oil in saucepan. Add Spice Paste and stir fry until fragrant. Add coconut milk and stock to the paste; stir well and bring to the boil. Simmer on low heat for 10 minutes.
3. Serve piping hot over noodles. Garnish with bean sprouts and chicken strips.

         You may use prawns instead of chicken.