Photo: Paul Cutter
2 tbsp laksa paste
600ml vegetable stock
125ml light evaporated skim milk or coconut milk
300g white fish, cut in chunks
250g Asian green vegetables
100g bean sprouts
Juice from ½ lime
Handful coriander leaves, chopped
Sliced chilli optional
Combine paste, stock and milk and bring to the boil. Reduce heat, add the fish then simmer for 5 minutes.
Add green vegetables and heat through for 3 minutes.
Divide the bean sprouts between serving bowls and ladle in the hot soup.
Squeeze over lime, garnish with coriander and enjoy.
Protein, 36 grams; fat, 7.0 grams; carbs, 10.5 grams; kilojoules, 972. Gluten-free, low GI, high protein.