date:Sep 23, 2013
ing gently, for 1 minute. Add coconut milk, stock and water. Bring to a simmer.
2. Add noodles and gai lum stalks to wok. Cook for 5 minutes, or until noodles are almost tender.
3. Add gai lum leaves and corn to wok. Cook for 2 to 3 minutes, or until leaves wilt. Divide broth between 4 serving bowls. Top with coriander. Serve.