Singapore Chicken Laksa

Ingredients :

1 jar Laksa Paste John West Singapore ( other commercial pastes may be just as suitable)
3 tsp brown sugar
600 ml (2 1/2 cup) water
500 gm ( 1 lb) sliced boneless chicken, (see Note)
360 ml (1 1/2 cup) coconut cream
250 gm (8 oz) rice noodles prepared according to directions

Garnishes and condiments:

Blanched snowpeas
 bean sprouts
 deep-fried beancurd
 fish balls
 fresh mint
 sliced cucumber

Method :

Place Laksa Paste and brown sugar into a medium saucepan. Add water and chicken. Bring to the boil and simmer for 5 to 10 minutes, until chicken is cooked. 
Add coconut cream, reheat. Stir in chicken, simmer until cooked. 
Place noodles into bowls with blanched snowpeas and bean sprouts.
Pour soup over. Serve garnished with deep-fried *beancurd, fish balls, fresh mint and coriander, sliced cucumber and lime.