- Step 1
Place water, coconut milk, laksa paste, stock cubes, rice, fish sauce and sugar in a large saucepan. Stir to combine. Place over high heat. Cover. Bring to the boil.
- Step 2
Uncover and cook for 8 minutes. Add the chicken and cook, uncovered, for a further 2 minutes or until the chicken is cooked and the rice is tender.
- Step 3
Combine the bean sprouts, mint and coriander in a small bowl. Ladle the soup among serving bowls. Top with the bean sprout mixture to serve.
Tip: Low-fat twist: To reduce the fat content, replace coconut milk with a 400ml can of Carnation Light & Creamy Coconut Flavoured Evaporated Milk.