|1.00||onion — chopped|
|30.00 ml||curry paste — or laksa paste|
|1.00 Litres||stock — chicken|
|400.00 ml||coconut milk|
|125.00 g||pasta — vermicelli|
|375.00 ml||chicken — cooked, sliced|
|30.00 ml||lemon juice|
|60.00 ml||fresh coriander|
Stir-fry the onion in a little heated oil until just soft.
Add the laksa paste and stir-fry for one minute.
Add the stock and coconut milk.
Bring to the boil and simmer for five minutes.
Add the pasta, chicken and lemon juice and simmer uncovered until the pasta is done and the sauce is fragrant and slightly thickened.
Garnish with fresh coriander.