Chicken Laksa with Soba Noodles

Ingredients

• 200g / 7.05oz skinless Chicken breast fillet
• 4 large Egg
• 200g / 7.05oz Soba noodles
• 200g / 7.05oz jar Laksa paste
• 200ml / 6.76fl oz Coconut milk
• 120g / 4.23oz chopped Broccolini
• 150g / 5.29oz shredded Red cabbage
• 150g / 5.29oz chopped Bok choy
• 115g / 4.06oz Bean sprouts
• 2 sliced Spring onions
• 1/4 cup Coriander leaves
• 2 tbsp Mint leaves
• 1 cut into wedges Lime

Preparation

1. Cook 200g / 7.05oz Soba noodles according to packet instructions. Drain and rinse under cold water.
2. Place 200g / 7.05oz skinless Chicken breast fillet and 4 large Eggs in a saucepan with water. Bring to a boil, reduce heat to simmer; cook Eggs for 8 mins, remove, and cool under cold water. Continue cooking Chicken for 2-4 mins until done. Let Chicken cool in liquid for 5 mins.
3. Peel Eggs and set aside. Shred Chicken.
4. Whisk 200g / 7.05oz jar Laksa paste, 200ml / 6.76fl oz Coconut milk, and 400ml / 13.53fl oz water in a saucepan. Simmer, add 120g / 4.23oz chopped Broccolini and 150g / 5.29oz shredded Red cabbage; cook 1-2 mins until tender. Add 150g / 5.29oz chopped Bok choy; cook 1 min.
5. Divide noodles among 4 bowls. Top with Chicken, pour hot Laksa, and divide vegetables. Garnish with 115g / 4.06oz Bean sprouts, Egg halves, sliced Spring onions, 15g / 0.53oz Coriander leaves, and 30g / 1.06oz Mint leaves. Serve with Lime wedges.