Place a large pot or saucepan over medium–high heat. Add the laksa paste and stir-fry for 1–2 minutes until fragrant. Pour in the coconut cream and cook, stirring, for 3–4 minutes. Add the chicken stock and bring to the boil.
Add the chicken tenderloins to the pot. Reduce the heat to a simmer and cook for about 10–12 minutes.
Meanwhile, prepare the rice noodles according to the packet instructions. Drain and set aside.
Once the chicken is cooked, remove it and shred or slice into bite-sized pieces. Return the chicken to the laksa broth. Add the bok choy and cook for another 2–3 minutes. Stir in the fish sauce and lime juice.
Divide the rice noodles among serving bowls and top with the chicken laksa. Finish with your choice of the suggested toppings.