Instructions
Step 1
Spread Five Tastes Laksa Paste over chicken and refrigerate for 1 hour to marinate.
Step 2
Meanwhile, to make the dressing, dissolve palm sugar in 1 tablespoon of hot water, ¼ cup of coconut milk, fish sauce, lime zest and juice. Stir well.
Step 3
Combine remaining coconut milk and chicken stock in a small saucepan and bring to a gentle simmer. Add chicken and kaffir lime leaf, cover and poach for 10-15 minutes or until chicken is cooked through. Allow chicken to cool in liquid. When cool, remove chicken and shred.
Step 4
Cook noodles following packet directions, rinse under cold water and drain well.
Step 5
Combine noodles, chicken, cabbage, bean shoots, mint and peanuts. Drizzle with coconut dressing, toss and serve immediately garnished with extra mint leaves and chilli.