Chicken laksa

• 200 grm thin thai style rice noodles
• 1 red capsicum
• 400 grm chicken breast fillets trimmed cut into strips
• 20 snowpeas trimmed
• 1/3 cup laksa paste
• 4 cup reduced salt chicken stock
• 425 grm baby corn drained halved
• 375 ml can coconut light evaporated milk
• 2 green onions sliced diagonally
• 2 tbsp coriander leaves

1. place noodles into bowl & cover with boiling water.
2. stand for 15 mins.
3. meanwhile, spray pan with oil.
4. cook Capsicums and chicken over med low heat for 4-5 mins until golden.
5. trf to lge saucepan add paste and stock and bring to boil.
6. add snowpeas and corn and simmer for 2-3 mins.
7. stir through coconut milk.
8. divide noodles between bowls.
9. top with sauce and garnish with onion and coriander

rice noodles, red capsicum, chicken, laksa paste, salt chicken, corn, coconut light evaporated milk, green onions, coriander leaves

Taken from cookpad.com/us/recipes/330436-chicken-laksa (may not work)