PREP 10 Mins COOK 15 Mins SERVES 4
2 tbsps peanut oil
½ cup laksa paste
400ml can coconut milk
1 litre salt-reduced chicken stock
100g green beans, cut into 2cm pieces
500g broccoli, cut into florets
2 cups shredded skinless cooked chicken
50g baby spinach leaves
225g fresh hokkien noodles
½ cup bean sprouts, rinsed
¼ cup coriander leaves
sliced red chilli, lime wedges, to serve
- In a large saucepan, heat the oil on medium. Add paste. Saute 30 secs until fragrant. Add milk and stock. Bring to boil. Reduce heat. Simmer 5 mins.
- Add beans and broccoli. Simmer 3 mins until tender. Add chicken and spinach. Stir 2 mins until spinach wilts.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand 5 mins until tender. Stir with a fork to separate strands. Drain. Divide among serving bowls.
- Ladle laksa over noodles. Top with sprouts, coriander and chilli. Serve with lime wedges.
TIP: Add 4 kaffir lime leaves, shredded with the stock if you like.