Inspired by the spicy, fragrant, tangy and creamy Malaysian laksa, this fast-cook version is perfect for livening up your week. Packed with vibrant greens, lean chicken and springy noodles, each spoonful pleases the palate with lip-smacking flavour.
Heat oil in a saucepan over medium heat. Add chilli bean paste and cook, stirring frequently, for 30 seconds or until fragrant.
Add coconut milk, stock cube and 500ml (2 cups) water to the pan and bring to the boil.
Add chicken to pan and bring to a simmer. Reduce heat to medium-low and cook chicken for 12–15 minutes or until cooked through. Remove chicken and allow to cool slightly. Keep broth warm over low heat until ready to serve. While chicken is cooking, continue with step 4.
Thinly slice bok choy. Trim and halve snow peas diagonally. Once chicken is cooled, use clean hands or two forks to shred the meat.
Place snow peas, bok choy and noodles in a heatproof bowl. Pour over boiling water and set aside for 4 minutes to soften. Drain.
Roughly chop coriander. Cut lime into wedges. Divide noodles, vegetables and chicken between bowls. Spoon over hot laksa broth and top with coriander. Serve with lime wedges.