(at time of publication)
- 150g udon noodles
- 75ml reduced-fat coconut milk
- 2 teaspoons laksa paste
- 1 cup frozen mixed vegetables
- 100g shredded cooked skinless chicken breast
1 Place udon noodles in a medium microwavable bowl and cover with boiling water.
2 Combine reduced-fat coconut milk and 1/2 cup water in a large bowl and microwave on high for 1 minute. Stir in laksa paste and cook for 1 more minute. Add vegetables and shredded chicken. Cover soup and microwave for 3 minutes.
3 Drain noodles and place in a bowl. Pour soup over noodles. Garnish with coriander leaves and spring onions, if desired.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 7g
Dietary fibre 5g
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