Ingredients for 4 servings

¼ small pineapple, peeled, thinly sliced, cut into thin matchsticks
½ cup beansprouts, trimmed
½ small red onion, quartered, thinly sliced
1 Lebanese cucumber, halved crossways, cut into thin matchsticks
1 litre Massel chicken style liquid stock
1 small red chilli, thinly sliced
2 cups shredded cooked chicken
2 kaffir lime leaves, torn
165ml can coconut milk
185g jar Ayam Malaysian laksa paste
200g thin dried rice-stick noodles
Fresh coriander leaves, to serve
Lime halves, to serve

Directions

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.

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.

Add chicken. Cook for 5 to 10 minutes or until heated through. Remove from heat. Remove and discard lime leaves. Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime halves.