Easy Broccolini® & Sweet Potato Laksa

Prep Time
Cook Time


  • 1 bunch Broccolini®
  • 2 Minicaps® baby capsicums, halved, thinly sliced, roughly chopped
  • 1 tbs vegetable oil
  • 3-4 tbs store-bought laksa paste
  • 2 cups chicken stock
  • 2 x 400ml can coconut milk
  • 600g (2 medium) sweet potatos, peeled, chopped
  • 2 tbs fish sauce
  • 2 tbs lime juice
  • 2 tbs brown sugar
  • 200g rice stick noodles
  • 1 cup coriander leaves
  • 1 cup bean sprouts
  • fried shallots & lime wedges, to serve


  1. Heat the oil in a large wok over medium heat. Add the laksa paste and cook, stirring for 1 minute. Add the stock, coconut milk and sweet potato. Bring to simmer, cover and cook for 10 minutes or until sweet potato is tender.
  2. Remove the lid. Add the Broccolini® and cook for a further 2 minutes or until bright green and tender. Combine the fish sauce, lime juice and sugar and stir into the laksa, cook for 1 minute.
  3. Meanwhile, cover the noodles with boiling water and stand for 3 minutes until softened. Drain and divide the noodles between bowls. Spoon over the soup. Top with coriander, Minicaps®, bean sprouts and shallots. Serve with lime.