½ x 250 g rice vermicelli noodles
1 Tbsp vegetable oil
½ cup laksa paste
500 g chicken breast fillets, trimmed, thinly sliced
650 g butternut pumpkin peeled, cut into 1cm pieces
1 l boiling chicken stock
150 g green beans trimmed, halved
400 ml can coconut milk
2 Tbsp fish sauce
1 Tbsp lime juice
1 cup fresh coriander
- Cook noodles according to packet directions. Drain. Using kitchen scissors, cut into shorter lengths.
- Meanwhile, heat oil in a stockpot over a medium heat. Add paste. Cook, stirring, for about 1 minute, or until fragrant.
- Add chicken, pumpkin and stock. Bring to boil. Add beans. Gently boil for 3 minutes. Add coconut milk, sauce and juice. Return to a gentle boil. Cook for a further 1 minute, or until chicken is cooked and laksa is hot.
- Divide noodles among serving bowls. Spoon over laksa. Top with coriander.