• 1 tablespoon vegetable oil
  • 1/2 cup laksa paste
  • 2 cans coconut flavoured evaporated milk
  • 300g skinless chicken breast fillet (cubed)
  • 1 cup green beans (trimmed and chopped)
  • 125g baby corn spears (sliced lengthways)
  • 1/2 cup red capsicum (chopped)
  • 350g hokkien noodles
  • 3/4 cup bean sprouts (rinsed)
  • 2 spring onions (sliced)
  • 2 tablespoons mint leaves
  • 2 tablespoons coriander leaves
  • lime wedges (to serve).


  1. Heat vegetable oil in a non-stick saucepan over medium to high flame and add laksa paste.
  2. Cook stirring for 2-3 minutes or until fragrant. Add evaporated milk and bring to the boil.
  3. Add chicken, beans and corn, reduce heat and simmer for 3 minutes. Add capsicum and simmer for a further 3-5 minutes or until chicken is cooked through.
  4. Cook noodles as per packet instructions and place into serving bowls.
  5. Ladle laksa mixture into each bowl over the noodles and top with remaining ingredients to garnish. Serve immediately.


  • Evaporated milk is significantly lower in fat than coconut cream or coconut milk.
  • For extra coconut flavour, you can also add coconut essence.

Recipe reproduced with permission from Dairy Australia. For more great recipes visit: