- Prepare vermicelli noodles according to packet instructions. Place in bowl.
- Heat coconut oil in a wok and cook chicken until sealed.
- Reduce heat and add laksa paste. Cook for 1 min.
- Add TCC Coconut Milk, water, sugar, carrot and pak choy to the wok. Simmer for 5 mins.
- Ladle soup over noodles and serve topped with bean sprouts.