Chicken Laksa Recipe

• 5 cm Green Ginger (peeled and roughly chopped)
• 3 cups Chicken Stock
• 3 skinless Chicken Breasts
• 200 g thin Dried Noodles
• 1/2 cup Coriander (root, stems and leaves)
• 50 ml Sesame Oil
• 1 liter light Coconut Milk
• 1 tsp Ground Coriander
• 50 ml Fish Sauce
• 4 Garlic Cloves
• 2 Red Chilies
• 1 Lime (juice)
  To Serve
• 1/2 cup Mint Leaf
• 3 Green Onions (finely sliced)
• 1 cup Fresh Bean Sprouts
• Lime Wedges

• Boil water and soak noodles in it. When they are soft, drain out the water and keep it aside.
• Now, take the food processor and make a paste of coriander seeds, fresh coriander, garlic, ginger, chilies and oil.
• Take the chicken breasts and slice them diagonally.
• Now, take a saucepan and fry the paste for a minute, while stirring it well.
• Further, add coconut and stock to it and bring it to boil. Turn the knob to simmer and cook it for 10 minutes.
• Add fish sauce and chicken in it and further cook it for 5 minutes. Add lime juice to it and mix well.
• Take bowls and put noodles in it. Now ladle the soup over them and garnish with bean sprouts, mint leaves, lime wedges and green onions.