- 1 Heat canola oil in a large saucepan or wok. Cook chicken for 4 to 5 minutes or until almost cooked through.
- 2 Add carrot, laksa paste, chilli and lemongrass. Cook until fragrant. Add coconut milk, fish sauce and chicken stock. Simmer for 6 to 8 minutes or until reduced slightly.
- 3 Meanwhile, cook thin egg noodles and thin rice stick noodles following packet directions until tender. Drain. Divide amongst serving bowls.
- 4 Add coriander to pan. Cook until heated through. Ladle broth over noodles. Serve topped with trimmed bean sprouts and sliced spring onions.
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