SERVES 4 PREP 10 minutes COOK 5 minutes NUTRITION 2110kJ; 29g fat (14g sat); 16g protein; 48g carbohydrate; 8g fibre a serve COST $3.50 a serve
200g dried rice stick noodles 2 teaspoons vegetable
or peanut oil
½ cup laksa paste
2 cloves garlic, crushed
2 x 400ml cans light coconut
3 cups boiling water
2 large salt-reduced chicken
300g chicken breast fillets,
1 bunch buk choy, leaves
separated, roughly chopped 200g snow peas, trimmed,
sliced lengthways 1 tablespoon fish sauce
1 cup bean sprouts, trimmed 4 green onions, sliced
¼ cup mint leaves
¼ cup Thai basil leaves
1 fresh long red chilli, thinly
Place noodles in a large heatproof bowl. Cover with boiling water; stand for 5 minutes. Stir with a fork to separate strands. Drain.
Meanwhile, heat a wok over high heat. Add oil; swirl to coat surface. Stir-fry laksa paste and garlic for 30 seconds or until fragrant. Add coconut milk, the water and crumbled stock cubes. Bring to a simmer. Add chicken, buk choy and snow peas to soup. Simmer, stirring occasionally, for 3 minutes or until chicken is cooked. Remove from heat; stir through fish sauce.
Place noodles in serving bowls; ladle soup over. Top with bean sprouts, green onion, mint and basil. Serve with chilli (if using).