Name: Easy 30-minute laksa recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 Tbsp peanut oil cup laksa paste; 1/2 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; 1/2 cup bean sprouts, rinsed; 1/4 cup coriander leaves; Sliced red chilli, lime cheeks to serve

A trusty laksa recipe is just what you need after a long cold day during winter. With a creamy base and a hint of spice, this noodle soup is perfect for warming your soul.

Ingredients

2 Tbsp peanut oil cup laksa paste

1/2 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

1/2 cup bean sprouts, rinsed

1/4 cup coriander leaves

Sliced red chilli, lime cheeks to serve

Method

Step 1

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.

Step 2

Add beans and broccoli, simmer 3 minutes until tender. Add chicken and spinach. Simmer 2 minutes until spinach wilts.

Step 3

Meanwhile, place noodles in a large bowl and cover with cold water. Set aside 10 minutes until soft. Drain.

Step 4

Divide noodles between serving bowls, ladle over laksa. Top with sprouts, coriander and chilli. Serve with lime wedges.

Close up overhead shot of bowl of chicken laksa — *(Photography: Con Poulos)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.