Chicken Laksa

A good, spicy, filling soup. This is the only soup I can make that my family will accept as a meal - we love the Thai flavours of lime, coriander, fish sauce and coconut....mmm!

• Ready In: 30 mins
• Serves: 6

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.