| 7 | 16 | 509 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 4 min | 12 min | 1 |
| 100 gm | Chicken breast, skinless (cooked in advance in oven/poached) |
| 30 gm | Panang curry paste (Laksa paste if available) |
| 1 cup | Chicken broth (stock) |
| 30 gm | Coconut milk, reduced fat |
| 80 gm | Buckwheat soba noodles, gluten-free, dry |
| 150 gm | Baby bok choy |
| 50 gm | Bean sprouts (optional) |
1. Cook noodles according to packet.
2. Mix chicken stock cube with 1 cup of boiling water in a saucepan.
3. Add chicken and poach for around 8 minutes (until cooked through).
4. Add coconut milk, bok choy and laksa paste to chicken stock, cook for 2-3 minutes.
5. Add noodles to a plate and pour the laksa soup over noodles.
6. Top with bean sprouts.
| Meat | 1.1 |
| Vegetables | 4.5 |
