Chicken Laksa

• 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

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.

noodles, red chilies, garlic, green ginger, ground coriander, coriander root, sesame oil, chicken breasts, light coconut milk, chicken stock, fish sauce, lime, serve, mint leaf, green onions, fresh bean sprout, lime wedge

Taken from www.food.com/recipe/chicken-laksa-85803 (may not work)