Chicken & Mushroom Laska2015-08-31
- Servings : 4
- Cook Time : 25m
- Ready In : 25m
- 2 tbsps peanut oil
- 100g button mushrooms, sliced
- 100g sweetcorn kernels
- 300g chicken breasts, sliced
- 1⁄4 cup Thai red curry paste
- 1 litre vegetable stock
- 400ml coconut milk
- 250g Thai rice noodles
- 3 tsps brown sugar
- 2 tbsps freshly squeezed lemon juice
- 50g bean sprouts, ends trimmed
- 1⁄4 cup mint leaves
- 1⁄4 cup coriander leaves
- Thinly sliced red chilli, to serve
Heat a wok over high heat until hot. Add half the oil and swirl to coat. Add the chicken and stir fry until cooked through. Transfer to a plate. Add the rest of the oil and the mushrooms to the wok and stir fry 2-3 minutes until golden.
Lower heat to medium, add the curry paste and stir for 1 minute or until aromatic and the oil from the paste separates. Add Chicken Pad Thai the stock and coconut milk and bring to the boil. Boil gently 5 minutes to reduce and concentrate the flavours.
Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and set aside for 3 minutes until almost tender. Drain and keep warm.
Add the mushrooms, chicken and sweetcorn, reduce heat to medium and simmer uncovered 10 minutes until soup has reduced slightly. Combine the brown sugar and lemon juice and stir into the soup. Add the sprouts and mint.
Divide the noodles between serving bowls. Pour over the soup then top with chilli if using.