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Low-fat chicken and prawn laksa
Ingredients
- 350g chicken breast fillets
- 250g rice stick noodles
- 2 1/2 tablespoons (60g) purchased laksa paste
- 3 garlic cloves, crushed
- 5cm piece fresh ginger, grated finely
- 375ml can coconut-flavoured light evaporated milk
- 2 cups (500ml) salt-reduced chicken stock
- 4 large (250g) uncooked prawns, peeled, with tails left intact
- 1 bunch (500g) baby pak choy, leaves separated, coarsely chopped
- 200g snow peas, topped, thickly sliced diagonally
- 2 teaspoons fish sauce, or to taste
- 80g bean sprouts, trimmed
- 4 green onions (green shallots), sliced diagonally
- 1/2 cup fresh coriander leaves
- Lime wedges, to serve
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