75g fine egg noodles<br />
1 tbsp sunflower oil<br />
1 small onion<br />
2 cloves garlic, crushed<br />
1 tbsp green Thai curry paste<br />
400ml coconut milk<br />
250 ml chicken stock<br />
1 tbsp brown sugar<br />
2 tsp soy sauce<br />
100g baby sweetcorn, sliced<br />
60g frozen soya beans<br />
150g cooked chicken, shredded<br />
4 spring onions, sliced<br />
Juice of half a lime<br />
1 stick of lemon grass <ol>
<li>Cook the egg noodles in boiling water according to the packet instructions. Drain and divide between the four bowls.</li>
<li>Heat the oil in a saucepan. Add the onion and garlic and fry until soft. Add the green Thai curry paste, coconut milk, lemongrass, stock, sugar and soy sauce.</li>
<li>Bring up to the boil. Add the corn, soya beans, chicken and spring onions. Simmer for 5 minutes until the beans and the corn are cooked.</li>
<li>Remove the lemongrass and add the lime juice and seasoning.</li>
<li>Pour on top of the noodles. Garnish with chilli and coriander.</li>
</ol>
Dairy Free Corn & Chicken Laksa
This Dairy Free Corn Chicken Laksa is my take on the classic Thai dish. It is an amazing soup, full of flavours and with oodles of noodles, it is more like a meal in a bowl. What’s more it’s really simple to prepare!
