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Export 15 ingredients for grocery delivery
Step 1
Heat oil in a wok over medium-high heat. Season chicken, then stir-fry, in batches, for 3-4 minutes until just golden. Remove chicken from wok and set aside. Add laksa paste and stir-fry for 1 minute until fragrant. Return the chicken and add the stock, coconut milk, kaffir lime and 1/2 cup (125ml) water. Bring to the boil, reduce heat to medium-low and simmer for 10 minutes until chicken is cooked. Stir in sugar, fish sauce and lime juice to taste.
Step 2
Meanwhile, if using quail eggs, place in a saucepan and cover with cold water. Bring to the boil over high heat and cook for 3-4 minutes until hard-boiled. Rinse under cold water, then peel, halve and set aside.
Step 3
Cook the noodles according to packet instructions, then drain and divide among 4 serving bowls. Ladle over laksa and top with the bean sprouts, Thai basil, coriander, quail egg, shallot and chilli.
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