One-Pot Laksa-Style Chicken Noodle Bowls

Ingredients

• 600 gram diced chicken thigh
• 3 tablespoon laksa paste
• 1 tin coconut milk
• 750 millilitre chicken stock
• 200 gram dried rice noodles
• 1 tin tinned baby corn
• 1 cup frozen green beans
• 1 tablespoon lime juice

Instructions

1. 1Tip the chicken, laksa paste, coconut milk and stock into a large saucepan and stir once.
2. 2Bring it to a gentle bubble over medium heat and set a timer for 12 minutes.
3. 3Add the noodles, drained baby corn and frozen beans and cook for 6 more minutes, stirring twice.
4. 4Stir the lime juice through and ladle into bowls.
5. 5Best eaten fresh because the noodles soften. Freeze the broth without noodles for 2 months, then reheat in a saucepan over medium heat and add fresh noodles for the last 6 minutes.