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Dairy Free Corn & Chicken Laksa

Name: Dairy Free Corn & Chicken Laksa
Prep time: 15 min
Cook time: 20 min
Cuisine: Thai
Ingredients: 75g fine egg noodles 1 tbsp sunflower oil 1 small onion 2 cloves garlic, crushed 1 tbsp green Thai curry paste 400ml coconut milk 250 ml chicken stock 1 tbsp brown sugar 2 tsp soy sauce 100g baby sweetcorn, sliced 60g frozen soya beans 150g cooked chicken, shredded 4 spring onions, sliced Juice of half a lime 1 stick of lemon grass

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!

Dairy Free

Nut Free

: Prep Time: 15 minutes
: Cook Time: 20 minutes
: Makes: 4 portions
: Great for: Family Recipes , Grown Up Entertaining

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Ingredients

75g fine egg noodles
1 tbsp sunflower oil
1 small onion
2 cloves garlic, crushed
1 tbsp green Thai curry paste
400ml coconut milk
250 ml chicken stock
1 tbsp brown sugar
2 tsp soy sauce
100g baby sweetcorn, sliced
60g frozen soya beans
150g cooked chicken, shredded
4 spring onions, sliced
Juice of half a lime
1 stick of lemon grass

Method

Cook the egg noodles in boiling water according to the packet instructions. Drain and divide between the four bowls.
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.
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.
Remove the lemongrass and add the lime juice and seasoning.
Pour on top of the noodles. Garnish with chilli and coriander.