A hearty Malaysian style soup of chicken, rice noodles, vegetables, coconut milk and lime juice.
Soften noodles following packet directions.
Heat oil in a large saucepan; add chicken and laksa paste and cook for 3-4 minutes or until browned.
Add Birds Eye Country Harvest Vegetables, stock and coconut milk, cover and simmer for 6-7 minutes, stirring occasionally.
Stir lime juice and chillies into Laksa. Divide noodles into 4 serving bowls, spoon laksa over noodles and garnish with lime wedges, bean sprouts and cucumber. Serve immediately.