Chicken Laksa

Name: Chicken Laksa
Ingredients: 200 g thin dried noodles; 2 red chilies; 4 garlic cloves; 5 cm peeled and roughly chopped green ginger; 1 teaspoon ground coriander; 1/2 cup coriander root, stems and leaves; 50 ml sesame oil; 3 skinless chicken breasts; 1 liter light coconut milk; 3 cups chicken stock; 50 ml fish sauce; 1 lime, juice of; to serve; 1/2 cup mint leaf; 3 finely sliced green onions; 1 cup fresh bean sprout; lime wedge

17 ingredients

11 steps

Ingredients

200 g thin dried noodles
2 red chilies
4 garlic cloves
5 cm peeled and roughly chopped green ginger
1 teaspoon ground coriander
1/2 cup coriander root, stems and leaves
50 ml sesame oil
3 skinless chicken breasts
1 liter light coconut milk
3 cups chicken stock
50 ml fish sauce
1 lime, juice of
to serve
1/2 cup mint leaf
3 finely sliced green onions
1 cup fresh bean sprout
lime wedge

Directions

1

Soak the noodles in boiling water for 5 minutes.
2

Drain and set aside.
3

Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.
4

Slice the chicken breasts diagonally.
5

In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
6

Add coconut milk and stock.
7

Bring to boil, simmer gently for 10 minutes.
8

Add fish sauce and chicken and cook for 5 minutes.
9

Add lime juice.
10

Divide noodles between bowls and ladle soup over them.
11

Sprinkle with mint leaves, green onions,bean shoots and lime wedges.