Ingredients
2 Tbsp peanut oil
½ cup laksa paste
400ml coconut milk
1 litre salt reduced chicken stock
100g green beans, cut into 2cm pieces
500g broccoli, florets separated, thickly sliced
2 cups shredded cooked chicken
50g baby spinach leaves
225g dried rice stick noodles
½ cup bean sprouts, rinsed
¼ cup coriander leaves
Sliced red chilli, lime cheeks to serve
Method
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In a large saucepan heat oil on medium. Add paste. Saute 30 seconds until fragrant. Add milk and stock and bring to the boil. Reduce heat to low and simmer 5 minutes.
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Add beans and broccoli, simmer 3 minutes until tender. Add chicken and spinach. Simmer 2 minutes until spinach wilts.
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Meanwhile, place noodles in a large bowl and cover with cold water. Set aside 10 minutes until soft. Drain.
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Divide noodles between serving bowls, ladle over laksa. Top with sprouts, coriander and chilli. Serve with lime wedges.
Cook's tip
You can substitute Hokkien noodles for the rice noodles instead.
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