This flavour-packed laksa goes from start to slurp in 20 minutes flat.
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4-5 minutes or until just tender. Use a fork to separate noodles. Drain.
- Meanwhile, heat a wok or large saucepan over medium heat. Spray with vegetable oil. Cook laksa paste, stirring, for 1 minute or until aromatic. Add stock and evaporated milk. Bring to the boil. Reduce heat to medium-low. Stir in prawns and broccolini for 2-3 minutes or until prawns change colour and curl and broccolini is tender crisp.
- Divide the noodles among bowls. Ladle over the soup. Top with bean sprouts, coriander and chilli.
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