How to make it

1. Steep the chicken in boiling water for about 30 minutes until they are cooked. Cut the chicken into strips. Cut the fried tofu and boiled eggs in half. Boil the shrimp for later use. 
2. Cook the noodles in boiling water for 1 minute. Drain the water and put the noodles in a bowl. Spread the cooked chicken strips, shrimp and boiled eggs across the noodles. Blanch the bean sprouts and drain the water. Put them on top of the noodles. 
3. Add cooking oil to a heated pot and sauté the garlic, then add the Lee Kum Kee Laksa Soup Base and 6 cups of water. After the mixture comes to a boil, add the fried tofu and Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG Added), cook for another 1 to 2 minutes. 
4. Pour the soup on top of the of noodles. Sprinkle with crispy scallions and cilantro. Ready to serve.
5. Tips:
   1: You can substitute yellow noodles with rice noodles, or pair with fresh lime juice for a more Southeast Asian flavour. 
   2: Coconut milk can also be added to the soup for a stronger coconut flavour.