Chicken Laksa

Name: Chicken Laksa
Ingredients: 500 g boneless chicken, without skin; 12 tablespoon oil; 1 tablespoon minced fresh ginger; 1 teaspoon minced garlic; 1 red chile, deseeded and chopped; 100 g snow peas or 100 g green beans, trimmed and sliced; 1 12 teaspoons ground coriander; 1 12 cups coconut milk (use lite if wished); 3 cups chicken stock; 2 tablespoons asian fish sauce; 200 g dried Asian noodles; 2 -3 spring onions, trimmed and chopped; salt and pepper; chopped coriander, and; 2 -3 mint leaves (to garnish)

15 ingredients

8 steps

Ingredients

500 g boneless chicken, without skin
12 tablespoon oil
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 red chile, deseeded and chopped
100 g snow peas or 100 g green beans, trimmed and sliced
1 12 teaspoons ground coriander
1 12 cups coconut milk (use lite if wished)
3 cups chicken stock
2 tablespoons asian fish sauce
200 g dried Asian noodles
2 -3 spring onions, trimmed and chopped
salt and pepper
chopped coriander, and
2 -3 mint leaves (to garnish)

Directions

1

Cut the chicken pieces into thin strips.
2

Heat the oil in a large frying pan or wok and cook the chicken over a moderate heat until golden.
3

Drain on absorbent paper.
4

Add the ginger, garlic and chilli to the pan and cook one minute.
5

Increase the heat and add the snow peas or green beans and ground coriander and cook a further minute.
6

Add the coconut cream, stock, fish sauce, noodles, spring onions and chicken and simmer gently for about 3-4 minutes until the noodles are tender and the chicken cooked.
7

Season with salt and pepper.
8

Garnish with coriander and mint leaves.