Creamy Thai Chicken and Baby Corn Noodle Soup

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• 100 g

  vermicelli noodles
• 1 tbsp

  oil
• 1 none

  chicken breast fillet, thinly sliced
• 1 none

  medium red capsicum, thinly sliced
• 1 tbsp

  Thai red curry paste
• 2 cups

  chicken stock
• 1 tbsp

  cornflour
• 1 can

  CARNATION Light & Creamy Coconut Flavoured Cooking Milk 375mL
• 1 tbsp

  MAGGI Fish Sauce 300mL
• 1 none

  medium zucchini, cut lengthways and sliced
• 410 g

  baby corn, drained, cut in half lengthways
• 1 tbsp

  chopped coriander