Name: Chicken and prawn laksa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram dried rice stick noodles; 1 teaspoon vegetable oil; 1 teaspoon sesame oil; 350 gram chicken breast fillet, sliced; 1/4 cup laksa paste; 1 teaspoon finely grated ginger; 2 clove garlic,crushed; 2 375ml cans coconut-flavoured evaporated milk; 1 cup (250ml) salt-reduced chicken stock; 400 gram broccoli, cut into florets; 1 red capsicum, thinly sliced; 1 carrot, cut into matchsticks; 500 gram green prawns, peeled, deveined, tails intact; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 1 cup (80g) beansprouts, trimmed; 1/2 cup mint, roughly chopped; 2 green onions (shallots), thinly sliced; 1/2 cup coriander leaves, roughly chopped; 1/3 cup (50g) roasted unsalted cashews, chopped

Ingredients

200 gram dried rice stick noodles

1 teaspoon vegetable oil

1 teaspoon sesame oil

350 gram chicken breast fillet, sliced

1/4 cup laksa paste

1 teaspoon finely grated ginger

2 clove garlic,crushed

2 375ml cans coconut-flavoured evaporated milk

1 cup (250ml) salt-reduced chicken stock

400 gram broccoli, cut into florets

1 red capsicum, thinly sliced

1 carrot, cut into matchsticks

500 gram green prawns, peeled, deveined, tails intact

2 tablespoon fish sauce

1 tablespoon brown sugar

1 cup (80g) beansprouts, trimmed

1/2 cup mint, roughly chopped

2 green onions (shallots), thinly sliced

1/2 cup coriander leaves, roughly chopped

1/3 cup (50g) roasted unsalted cashews, chopped

Method

1.Prepare noodles according to packet directions. Drain. Keep warm.

2.Heat oils in a wok on high. Stir-fry chicken in batches for 2-3 minutes, until browned. Add paste, ginger and garlic. Stir-fry for 1 minute, until fragrant. Add evaporated milk and stock. Bring to a boil. Reduce heat to medium. Add broccoli, capsicum and carrot. Simmer for 3-5 minutes, until chicken is cooked through and vegetables are tender. Add prawns and cook for 2-3 minutes, until opaque. Remove wok from heat. Stir in fish sauce, sugar, beansprouts, mint and onion.

3.Divide noodles between bowls. Ladle over soup; scatter with coriander and cashews. Serve.

Women's Weekly Food