CHICKEN SOUP

CHICKEN LAKSA

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

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.

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