Chicken stock cube(s)
Reduced Fat Coconut Milk, Canned
Chicken breast, skinless, grilled
2 individual, medium
Rice Noodles, dry
Chilli, Green or Red
- Heat the sunflower oil in a large pan over a medium heat. Add the laksa paste and cook, stirring, for 30 seconds or until fragrant. Add the stock and coconut milk, bring to a gentle simmer and cook for 2 minutes. Then add the chicken and pak choi and cook for a further 2 minutes, or until the chicken is heated through.
- Meanwhile, prepare the rice noodles to pack instructions or until just tender. Drain.
- Divide the laksa between 4 serving bowls then top with the rice noodles, bean sprouts, mint, coriander and chilli just before serving.