Chicken Laksa with Noodles

cook 10 mins
  • 1–2 tablespoons Thai red curry paste
  • 1 litre (1 3/4 pints) hot chicken stock
  • 300 g (10 oz) cooked chicken, torn into strips
  • 375 g (12 oz) ready-cooked thin rice noodles
  • 400 ml (14 fl oz) can reduced-fat coconut milk
  • 300 g (10 oz) prepared stir-fry vegetables
  • juice of 1 lime
  • small handful of fresh coriander
  • salt and pepper
  • Fry the curry paste in a large pan for 1 minute. Add the hot stock, chicken and noodles and simmer for 3 minutes.
  • Add the coconut milk, bring back to the boil and stir in the prepared stir-fry vegetables. Simmer for 2 minutes, stir in the lime juice and season with salt and pepper. Ladle into bowls and scatter fresh coriander over the top.
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