Step 1

Slit the chili pepper and remove the seeds. Fry in a wok in vegetable oil for a minute.

Step 2

Cut the chicken fillets into strips and stir-fry in the hot oil. Add sliced bell peppers and sliced zucchini.

Step 3

Cut the pre-boiled baby corn into large slices and add to the vegetables. Season with curry paste and stir.

Step 4

Pour hot water and coconut milk into the wok and season to taste with soy sauce.

Step 5

Pour boiling water over the soy vermicelli for 3 to 5 minutes. Arrange them on plates and pour the soup over the top.

Step 6

Sprinkle with chopped cilantro, coarsely chopped green onions and black sesame seeds before serving.