Chicken laksa

1. Prepare the noodles according to the packet instructions.
2. Heat the oil in a large saucepan over medium heat. Add the paste and cook, stirring, for 2–3 minutes or until fragrant.
3. Pour in the stock and bring to the boil, then reduce the heat and simmer for 5 minutes. Add the chicken, shiitake mushrooms and milk and simmer for 5 minutes or until the chicken is just cooked. Add the Chinese greens, extra mushrooms, lime leaves and noodles.
4. Divide the laksa, coriander and bean sprouts among four bowls and finish with cucumber, chilli, lime juice and fish sauce, to taste.

TIP: If you can't find coconut flavoured evaporated milk, you can use light evaporated milk and 1-2 drops of coconut essence per every 100ml of evaporated milk.