Add more of anything you want to this laksa — treat it as a melting pot for your favourite flavours. Don’t worry if fresh baby sweetcorn are unavailable as the dish is still delicious without them.
In a frying pan, brown chicken on all sides, add sweetcorn, toss it
Bring ‘stock’ back to the boil and add beans, boil 1 minute then add sweetcorn and finely sliced chicken. Return to the boil and stir in spinach and lime juice, check seasoning and remove from heat. Divide vermicelli between four warmed bowls and then pour laksa over them. Top with coriander and mint leaves.
© 2003 Peter Gordon. All rights reserved.