Prepare the Haiku rice noodles according to package directions. Drain.
Cut the stalks of lemongrass in half lengthways.
Heat the oil in a pan over medium heat. Fry the garlic with the curry paste and ginger for 1 minute.
Add the Haiku coconut milk, the chicken broth and lemongrass. Bring to a boil. Continue cooking with the cover off for 8 to 10 minutes on medium low heat.
Add the rest of the ingredients except for the rice noodles and coriander. Bring to a boil again and simmer for 5 minutes, just until the center of the chicken breast is no longer pink.
Before serving, take out the stalks of lemongrass. Add the rice noodles and coriander leaves.
Recipe developed by Pratico-Pratiques.com