In a large saucepan, combine the laksa paste and 1 tablespoon water and stir over medium heat to release the flavour of the laksa.
Add the chicken & cook, stirring, for 1 to 2 minutes.
Add the coconut milk and half a cup of water, gently bring to a boil.
Reduce the heat and simmer for 7 minutes.
Meanwhile, in a large bowl, empty the vermicelli into a bowl, and cover with boiling water.
Sit for 5 minutes so the noodles soften.
Use a fork to stir and separate.
Strain and add the chicken laksa. Stir to combine