Heat canola oil in a large saucepan or wok. Cook chicken breast fillets for 4 to 5 minutes or until almost cooked through.
Add laksa paste, Gourmet Garden Hot Chilli and Gourmet Garden Lemongrass. Cook until fragrant. Add coconut milk, fish sauce and reduced salt chicken stock. Simmer for 6 to 8 minutes or until reduced slightly.
Meanwhile, cook thin egg noodles and thin rice stick noodles following packet directions until tender. Drain. Divide amongst serving bowls.
Add Gourmet Garden Coriander to pan. Cook until heated through. Ladle broth over noodles. Serve topped with trimmed bean sprouts and sliced green onions.
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