Chicken And Veg Laksa

• 1 tablespoon olive oil
• 1 onion, sliced finely
• 2 teaspoons lemongrass (fresh or tube)
• 1/2 tablespoon Thai sweet chili sauce
• 1 garlic clove, crushed
• 1 teaspoon ginger, chopped finely
• 1 liter chicken stock
• 1 bunch Broccolini
• 1 red capsicum, sliced into strips
• 1 carrot, sliced into fine strips
• 1 cup snow peas
• 125 g rice vermicelli
• 500 g chicken breasts, sliced thinly
• 1 (375 ml) can coconut milk
• 2 teaspoons fish sauce
• 1/2 cup fresh coriander leaves, to serve

1. Soak vermicelli in hot water until soft. Drain, set aside in individual bowls.
2. Put oil in large saucepan and place over medium heat and cook onion until soft.
3. Add lemongrass, ginger, garlic and chilli sauce and cook for 30 sec.
4. Add stock and bring to boil.
5. Add vegies and chicken and simmer uncovered for 2 mins or until chicken is cooked.
6. Stir in coconut milk and fish sauce and heat gently till warm. Do Not Boil.
7. Pour over noodles and garnish with coriander.

olive oil, onion, sweet chili sauce, garlic, ginger, chicken stock, broccolini, red, carrot, snow peas, rice vermicelli, coconut milk, fish sauce, fresh coriander leaves

Taken from www.food.com/recipe/chicken-and-veg-laksa-348469 (may not work)