Chicken Laksa

• 500 g boneless chicken, without skin
• 12 tablespoon oil
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 red chile, deseeded and chopped
• 100 g snow peas or 100 g green beans, trimmed and sliced
• 1 12 teaspoons ground coriander
• 1 12 cups coconut milk (use lite if wished)
• 3 cups chicken stock
• 2 tablespoons asian fish sauce
• 200 g dried Asian noodles
• 2 -3 spring onions, trimmed and chopped
• salt and pepper
• chopped coriander, and
• 2 -3 mint leaves (to garnish)

1. Cut the chicken pieces into thin strips.
2. Heat the oil in a large frying pan or wok and cook the chicken over a moderate heat until golden.
3. Drain on absorbent paper.
4. Add the ginger, garlic and chilli to the pan and cook one minute.
5. Increase the heat and add the snow peas or green beans and ground coriander and cook a further minute.
6. Add the coconut cream, stock, fish sauce, noodles, spring onions and chicken and simmer gently for about 3-4 minutes until the noodles are tender and the chicken cooked.
7. Season with salt and pepper.
8. Garnish with coriander and mint leaves.

oil, fresh ginger, garlic, red chile, snow peas, ground coriander, coconut milk, chicken stock, fish sauce, asian noodles, onions, salt, coriander, mint

Taken from www.food.com/recipe/chicken-laksa-274804 (may not work)