Josh laksa

Ingredients

5 garlic cloves, minced

400g/1.5 cups laksa paste

1kg chicken thigh (roughly 6 thighs)

4 cups chicken stock

2 tbsp soy sauce

1 tbsp fish sauce

birds eye chillis, optional

vermicelli noodles

800ml coconut milk

1 bok choy

neutral oil

Directions

1. Slice each chicken thigh into two equally sized parts.

2. Set the pressure cooker to saute mode, add 2 teaspoons neutral oil. Crush the garlic and saute for roughly one minute.

3. Add the laksa paste, mix with the garlic and saute for roughly two minutes.

4. Add the chicken to the cooker.

5. Add the chicken stock, soy sauce and fish sauce (and chillis if required) to the cooker.

6. Turn the saute mode off & start pressure cooking on high for 15 minutes. After it finishes pressure cooking, let it natural release for 10 minutes.

7. While the natural release occurs, begin cooking your noodles and vegetables per their instructions.

8. Once 10 minutes have passed, turn back on saute mode. Add the coconut milk to the soup and stir in.

9. Serve with any condiments!