Chicken Laska

SERVES 4 PREPARATION 10 MINUTES COOKING 15 MINUTES

2 tablespoons 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 (recipe left) 50g baby spinach leaves 225g fresh Hokkien noodles ½ cup bean sprouts, rinsed ¼ cup coriander leaves sliced red chilli, lime wedges to serve

1. In a large saucepan, heat oil on medium. Add paste. Sauté for 30 seconds until fragrant. Add milk and stock, bringing to the boil. Reduce heat and simmer for 5 minutes.

2. Add beans and broccoli, simmering for 3 minutes until tender. Add chicken and spinach. Stir for 2 minutes until spinach wilts.

3. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes until tender. Stir with a fork to separate strands. Drain and divide among serving bowls.

4. Ladle laksa over noodles. Top with sprouts, coriander and chilli. Serve with lime wedges.