Chicken Laksa with Lemon Grass and Coriander

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

1 tablespoon canola oil
3 chicken breast fillets
1/3 cup laksa paste
2 teaspoons Gourmet Garden Chilli
1 tablespoon Gourmet Garden Lemon Grass
500ml light coconut milk
3 teaspoons fish sauce
1 1/2 cups reduced salt chicken stock
200g thin egg noodles
100g thin rice stick noodles
1 tablespoon Gourmet Garden Coriander
Bean sprouts and green onions to serve

Method

Step 1:
Heat 1 tbsp canola oil in a large saucepan or wok. Cook 3 thinly sliced chicken breast fillets for 4 to 5 minutes or until almost cooked through.

Step 2:
Add 1/3 cup laksa paste, 2 teaspoons Gourmet Garden Hot Chilli and 1 tablespoon Gourmet Garden Lemongrass. Cook until fragrant. Add 500mls light coconut milk, 3 teaspoons fish sauce and 1 1/2 cups reduced salt chicken stock. Simmer for 6 to 8 minutes or until reduced slightly.

Step 3:
Meanwhile, cook 200g thin egg noodles and 100g thin rice stick noodles following packet directions until tender. Drain. Divide amongst serving bowls.

Step 4:
Add 1 tbsp Gourmet Garden Coriander to pan. Cook until heated through. Ladle broth over noodles. Serve topped with trimmed bean sprouts and sliced green onions.

Notes