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!
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INGREDIENTS
Nutrition- 200g thin dried noodles
- 5cm peeled and roughly chopped green ginger
- 1teaspoon ground coriander
- 1⁄2cup coriander root, stems and leaves
- 50ml sesame oil
- 1liter light coconut milk
- 3cups chicken stock
- 50ml fish sauce
to serve
- 1⁄2cup mint leaf
- 3finely sliced green onions
- 1
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DIRECTIONS
- Soak the noodles in boiling water for 5 minutes.
- Drain and set aside.
- Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.
- Slice the chicken breasts diagonally.
- In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
- Add coconut milk and stock.
- Bring to boil, simmer gently for 10 minutes.
- Add fish sauce and chicken and cook for 5 minutes.
- Add lime juice.
- Divide noodles between bowls and ladle soup over them.
- Sprinkle with mint leaves, green onions,bean shoots and lime wedges.
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