CHICKEN LAKSA

Chicken Laksa image

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!

Provided by Fairy Nuff

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

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
1/2 cup mint leaf
3 finely sliced green onions
1 cup fresh bean sprout
lime wedge

Steps:

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.

Nutrition Facts : Calories 394.3, Fat 13.4, SaturatedFat 2.5, Cholesterol 107.1, Sodium 1121.1, Carbohydrate 33, Fiber 2.2, Sugar 4.7, Protein 34.5

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