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.
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.
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.