SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 2541kj
2 tbsp 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 the oil on medium. Add paste. Saute 30 secs until fragrant. Add milk and stock. Bring to boil. Reduce heat. Simmer 5 mins.
2 Add beans and broccoli. Simmer 3 mins until tender. Add chicken and spinach. Stir 2 mins until spinach wilts.
3 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.
4 Ladle laksa over noodles. Top with sprouts, coriander and chilli. Serve with lime wedges.