185g jar Ayam Malaysian laksa paste
1/2 small red onion, quartered, thinly sliced
1 litre chicken stock
2 kaffir lime leaves, torn
165ml can coconut milk
1/2 cup beansprouts, trimmed
1 small red chilli, thinly sliced
1 Lebanese cucumber, halved crossways, cut into thin matchsticks
1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
Fresh coriander leaves and lime halves, to serve
Method
Boil 200 gms Bugsolutely Cricket Pasta 7mins till el dente
Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.
Remove from heat. Remove and discard lime leaves. Stir in coconut milk. Drain, Rinse and Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime halves.
