Chicken laksa with lemongrass and coriander

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

2-3 teaspoons vegetable oil
3 pieces chicken breast
1/3 cup laksa paste
2 teaspoons Gourmet Garden Chilli
1 tablespoon Gourmet Garden Lemon Grass
500 ml light coconut milk
3- 6 teaspoons fish sauce
1 1/2 cups (375 ml) reduced-salt chicken stock
200 g thin egg noodles
100 g thin rice stick noodles
2 tablespoons Gourmet Garden Coriander
bean sprouts, to serve
spring onion greens, to garnish

Method

Thinly slice the chicken and stir-fry with the oil in a wok or large saucepan until lightly browned, about 1 1/2 minutes.

Add laksa paste, chilli and lemongrass and stir over medium heat until fragrant, about 30 seconds. Pour in coconut milk and add the fish sauce and stock. Bring to the boil and simmer for about 5 minutes.

While the laksa sauce is cooking, cook egg noodles in lightly salted boiling water for about 6 minutes, until tender. Drain. Cook rice stick noodles following packet directions until tender. Drain. Divide noodles between 4 large noodle bowls.

Stir coriander into the laksa sauce and ladle sauce and chicken evenly over the noodles. Serve topped with trimmed bean sprouts and spring onion greens.

You might like to take a dish of Gourmet Garden Chilli, and extra fish sauce to the table, to be added according to taste.

Notes