Singapore Laksa (serves 4) Allow 200gms mixed seafood and/or sliced chicken per person 500gms rice noodle 750ml coconut milk 750ml chicken stock Fish sauce to season 24 laksa leaves (vietnamese mint) 100gms bean sprouts 2 tablespoons crispy shallots 3 red bird eye chillies, finely sliced 3 kaffir lime leaves 30ml lime juice 1/4 cup laksa paste Skim the thick cream off the top of the coconut milk. Heat cream in large saucepan, add laksa paste, fry until fragrant, about 5 minutes. Add remaining coconut milk and chicken stock. Bring to the boil. Add fish sauce. Add seafood and/or chicken, reduce heat and poach gently until cooked. Blanch noodles in boiling water and divide between the serving bowls. Pour on laksa and garnish with remaining ingredients