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Annabel Karmel's corn and chicken laksa
- 1 Onionfinely chopped
- 2 tsp sunflower oil
- 1 clove of garliccrushed
- 1 tbsp mild curry paste
- 1 tbsp soft light brown sugar
- 400ml coconut milk
- 250ml chicken stock
- 2 tsp soy sauce
- 200g tinned sweetcorn
- 60g frozen peas
- 110g cooked chickenshredded
- 4 spring onionsthinly sliced
- 2 tsp lime juice
- 110g vermicelli noodles
- a handful of fresh coriander leaves
Method
step 1
Add the coconut milk, chicken stock and soy sauce. Bring to the boil, and add the corn, peas, chicken and spring onions. Simmer for 3 minutes, then remove from the heat and add the lime juice.
step 2
Meanwhile, cook the noodles according to packet instructions. Drain and divide between four bowls.
step 3
Ladle the soup over the noodles and garnish with coriander and a bit of chilli for grown-ups.