CHICKEN LAKSA

A tangy soup with a combination of noodles and vegetables.
Preparation Time : 2 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS

Boneless chicken, cut into thin strips 500 grams
Ginger, peeled 1 inch piece
Garlic, peeled 3-4 cloves
Shallots, peeled 4
Lemon grass 2 blades
Sesame oil (til oil) 3 tablespoons
Chicken stock 3 cups
Red chillies, seeded 2
Curry powder 1 teaspoon
Snow peas, trimmed 100 grams
Salt to taste
Black pepper powder to taste
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Noodles, boiled 1 cup
Spring onions, shredded 2-3
Cucumber, sliced with skin 1 medium
Fresh coriander leaves, chopped 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Lemons, halved 2

METHOD

Grind ginger, garlic, shallots and lemon grass to a paste.Heat two tablespoons of sesame oil in a large frying pan or wok and cook the chicken over high heat until golden. Drain on absorbent paper. In the same pan heat the remaining oil, add the ground paste and sauté. Add chicken stock, red chilli slices and mix. Add curry powder and snow peas. Add salt and pepper powder and mix. Add lemon juice and coconut milk to the soup and bring to a boil. To serve take boiled noodles in serving bowls, add chicken, spring onions, cucumber, coriander and mint leaves. Pour hot soup into the prepared bowls, place half a lemon on the rim and serve immediately.