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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!

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Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 portions
Great for:  Family Recipes Family
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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
  1. Cook the egg noodles in boiling water according to the packet instructions. Drain and divide between the four bowls.
  2. 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.
  3. 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.
  4. Remove the lemongrass and add the lime juice and seasoning.
  5. Pour on top of the noodles. Garnish with chilli and coriander.

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