A recipe from the Good Food collection.
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- To make the balls, process all the ingredients in a food processor until just combined. Roll tablespoons of mixture into balls with wet hands.
- Place the vermicelli in a heatproof bowl, cover with boiling water and soak for 6–7 minutes. Drain well.
- Heat the oil in a large saucepan over medium heat. Add the laksa paste and cook for 1–2 minutes, or until aromatic. Add the stock, reduce the heat and simmer for 10 minutes. Add the coconut milk and the chicken balls and simmer for 5 minutes, or until the balls are cooked through.
- Divide the vermicelli, tofu puffs and bean sprouts among four serving bowls and ladle the soup over the top, dividing the balls evenly. Garnish with the mint and coriander leaves. Serve with the lime wedges and, if desired, fish sauce.