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

Directions

1. 1

   Soak the noodles in boiling water for 5 minutes.

2. 2

   Drain and set aside.

3. 3

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

4. 4

   Slice the chicken breasts diagonally.

5. 5

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

6. 6

   Add coconut milk and stock.

7. 7

   Bring to boil, simmer gently for 10 minutes.

8. 8

   Add fish sauce and chicken and cook for 5 minutes.

9. 9

   Add lime juice.

10. 10

    Divide noodles between bowls and ladle soup over them.

11. 11

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