Preparation
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.
