Method
- Combine 1 tbsp curry paste with chicken, mix well to combine.
- Heat a wok or large saucepan over high heat. Add 2 tsp oil and half the chicken, stir-fry 1 minute or until seared. Remove to a plate. Repeat with remaining oil and chicken. Cover and set aside.
- Add remaining curry paste to wok, stir-fry 1 minute or until aromatic. Stir in stock and coconut milk. Bring to the boil, stirring occasionally. Reduce heat to medium-low and add chicken. Cover and simmer 5 minutes or until chicken is cooked through.
- Meanwhile, cook noodles in a saucepan of boiling salted water following packet directions until just tender. Drain. Divide noodles into 4 individual bowls. Ladle soup over the noodles. Top with bean shoots, coriander leaves and finely sliced red chilli. Serve with lime wedges.
* Alternatively you could use either Thai red or yellow curry paste
TIP:To add some vegetables add some chopped bok choy and snow peas in with the stock in Step 4.
Ingredients
1/4 cup laksa paste*
400g chicken breast fillets, thinly sliced
1 tbsp oil
500ml Campbell's Real Stock-Chicken
400ml coconut milk
200g dried rice vermicelli noodles
1 cup bean sprouts, to garnish
1/2 cup chopped coriander leaves, to garnish
1 red chilli, de-seeded, finely sliced to garnish
lime wedges, to serve