200g thick Thai-style rice noodles
1 red capsicum, thinly sliced
400g chicken breast fillets, trimmed, cut into strips
1/3 cup laksa paste
4 cups reduced-salt chicken stock
20 snow peas, trimmed
425g can baby corn, drained, halved
375ml can coconut-flavoured
2 green onions, sliced diagonally
2 tablespoons coriander leaves
1. Place noodles into a bowl and cover with boiling water. Stand for 15 minutes. Drain.
2. Meanwhile, spray a frying pan with oil. Cook capsicum and chicken over medium-low heat for 4–5 minutes, until golden.
3. Transfer to a large saucepan, add paste and stock and bring to the boil. Add snow peas and corn and simmer for 2–3 minutes. Stir through evaporated milk.
4. Divide noodles between bowls. Top with soup and garnish with onion and coriander.